Wild rice with brown mushrooms

Ingredients for 2 servings:

• 125 g wild rice
• 300 g mushrooms, brown
• 1 bunch of chives
• 50 g bacon cubes
• ½ pack of cream cheese
• 1 shallot(s)
• e.g. vegetable broth, instant
• n. B. white wine
• e.g. Dill, fresh
• some oil
• e.g. salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 45 minutes

First, cook the wild rice uncovered in 1 liter of lightly salted water over low heat for about 20-25 minutes. Drain the cooked rice in a colander. While the wild rice is simmering, fry the finely chopped shallot in a little olive oil in a separate pan. Add the bacon bits and heat for about 5 minutes, stirring occasionally. Wash the mushrooms, trim the stems, and finely chop the mushrooms. Then add them to the pan and sauté for 5-10 minutes. Deglaze with white wine and water, stir in a little vegetable stock powder, and add dill, salt, and pepper. Sauté the mushrooms for 15 minutes. Add the cream cheese and bring to a boil, stirring slowly, until a creamy sauce forms. Finely chop the chives and add all but a handful to the mushroom sauce. Serve the rice on plates, pour the mushroom sauce over the top, and garnish with the remaining chives.