Wild rice with mushroom fragrance and mixed nuts

Today’s recipe has a taste of the West. It is a dish made with mushrooms and wild rice. It is presented by Giada, an architect for whom cooking is a true ritual for taking care of her body. But let’s get to know the star of our dish: wild rice…

What is wild rice?

Wild rice has American origins. It was discovered by Native Americans, who used to collect it directly from various lakes with their canoes, and is now mainly grown in the United States and Canada. Wild rice differs from simple rice because it is produced from a different plant. The “classic rice,” that is almost 90% of the rice produced in the world, comes from the Oryza sativa plant of Asian origin. Wild rice, on the other hand, is nothing but the seed of the Zizania plant, in particular Zizania Aquatica. Actually, there are several varieties of wild rice, such as those from Zizania Palustris or Zizania Texana, the latter of which is even endangered. Wild rice is characterized by its longer grains (about 1 cm) and darker color, as well as its distinctive flavor.

Why choose wild rice?

What makes wild rice a special rice is its higher protein and fiber content compared to regular rice. One hundred grams of wild rice contain almost twice as much protein as the same amount of regular rice. But protein is not the only component that this cereal contains in higher amounts than regular rice. It also contains more zinc, potassium, magnesium, and various vitamins. Additionally, it has a low-calorie content (about 100 calories per 100 grams) and a higher fiber content that aids digestion. In short, all characteristics that make it a healthy food. That’s why our friend Giada chose it for her recipe.

Giada’s Recipe

Giada, a young architect with a passion for cooking, believes that taking care of oneself also means eating well. That’s why she carefully chooses the ingredients for her dishes. Here’s her recipe:







400g mushrooms (for 4 servings)
400g wild rice (for 4 servings)
1 onion
1 carrot
1 zucchini
1 potato
1 clove of garlic
mixed nuts
1/2 cup of white wine parmesan/pecorino cheese (optional) and/or replace oil with butter
For the broth: 1 carrot, 1 zucchini, 1 potato, 1/2 onion


1- Prepare the broth by boiling half an onion, a carrot, and a zucchini in a pot of water for an hour.

2- Clean and slice the mushrooms, then cook them for 10 minutes in a pan with garlic, chili, and oil. Remove the garlic at the end of the cooking process and add salt to taste.

3- Grate half an onion and cook it in a pan with a little bit of water. When the water has completely evaporated, add the oil and sauté the onion until golden brown.

4- Gradually add the rice to the pan and cook until the grains become translucent. Then, deglaze with white wine.

5- Once the wine has evaporated, add enough broth to cover the rice. When the broth is absorbed, add the mushrooms, being careful to mix the ingredients well, and add salt to taste. Continue cooking for about an hour, adding the remaining broth until fully absorbed.

6- The rice is ready to be garnished. Sprinkle with chopped parsley and mixed nuts, previously chopped, and season with oil and salt.

Enjoy your meal!

Recipe suggested by:


Giada is a Roman architect by adoption from Geneva.
For her, cooking is a real ritual to take care of herself. To love oneself is also to feed oneself well. Reason why, as her mother taught her, even when she is alone, she never lunches with a simple sandwich, but cooks a healthy dish and sets her table with care.



Giornalista, blogger e video editor. Dopo aver vissuto in Italia e Germania, si è trasferita in Svizzera, a Ginevra. Nel 2015 fonda LipstickPost dove scrive di bellezza, viaggi, alimentazione e lifestyle.

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