Wild Rice Veggie Porridge with Mushrooms and Ham

Every ingredient in this dish is delicious — and so is the dish itself. Give it a try!

Recipe author

Servings:

Wild rice

250

Onion

Button mushrooms

Beans (fresh)

100

Sunflower oil

Broth cube

Water

250

Ham

100

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 19 % 8 g

Fats 21 % 9 g

Carbohydrates 60 % 26 g

215 kcal

GI: 100 / 0 / 0

I finely chop the peeled onion and cut the button mushrooms into thin strips. I cut the rinsed beans into small, thin slices. I heat the sunflower oil in a pot, add the mushrooms, onion, and beans, and sauté them briefly. Then I stir in the wild rice and pour in a strong broth made from the bouillon cube. I cook it over medium heat for about another forty minutes from the moment it comes to a simmer. I cut the ham into thin strips and fold it into the rice. This wild rice veggie porridge with mushrooms and ham is my favorite side for pan-fried fish. I'd enjoyed it more than once at a friend's parties, but for a long time it never occurred to me to ask for the recipe — until one day she offered it herself, after I'd raved yet again about how wonderfully the wild rice paired with fish. That was a few years ago, and ever since, fish night at my place rarely goes without this wild rice porridge. I do sometimes swap the wild rice for regular rice, and honestly the dish is none the worse for it.

Caloric content of the products possible in the composition of the dish

Pearl porridge with nettles

Oatmeal porridge with nuts

Semolina milk porridge with pears

Porridge Friendship with millet and rice

Cabbage with bell pepper and tomato

White cabbage in batter in a frying pan

Related and additional categories: