Rice and Potato Dishes: Black Rice with Mushroom Sauce

Black Rice with Mushroom Sauce


  • salt and pepper to taste
  • 1 dl white wine
  • 1 tbsp. butter
  • 1 dl vegetable bouillon
  • 1 onion
  • saltwater, boiling
  • 2 dl single cream for sauces
  • 0.25 bunch parsley
  • 1 tsp. Maizena cornflour
  • some knobs of butter
  • 250 g Venere-Reis Fine Food (black rice)
  • 500 g mixed mushrooms (e.g. pleurotus, shiitake, button)
Order the ingredients from COOP@home


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 boil it down to half.

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


  • Rice and Potato Dishes
  • 40 mins Preparation/cooking time: ca. 40m
  • Servings For 4 people
  • Nutrition 460 Kcal