Black rice with mushroom sauce

Black rice with mushroom sauce

Total: 40 Min. | Active: 40 Min.
Nutritional value / people: 460 kcal
, Fat: 21 g
, Carbohydrate: 51 g
, Protein: 10 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


250 g Venere rice Fine Food (black rice)
salted water, boiling


some knob of butter
500 g mixed mushrooms (e.g.
1 onion
1 tbsp butter
1 dl white wine


1 tsp Maizena cornflour
2 dl single cream for sauces
1 dl vegetable bouillon
salt and pepper to taste
¼ bunch parsley
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How it's done

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Cook the rice in salted water for approx. 30 mins. until almost soft, drain. Return the rice to the pan, stir in the butter, cover and set aside.


Slice the mushrooms and chop the onion. Heat the butter, sauté the onion and mushrooms. Add the wine and reduce to half the volume.


Mix the cornflour with the single cream and bouillon, add to the pan, stirring, bring to the boil, cook for approx. 3 mins., and season. Serve the mushrooms with the rice. Finely chop the parsley and sprinkle over the top.

Good to know
Tip: replace parsley with basil.


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