Mushroom Truffle Wild Rice is a marvelous side dish. A combination of wild rice, mushrooms (including chanterelle) fried chickpeas and truffle oil. If you want to be real fancy and open to spending some of your well-earned, you can buy a whole black truffle or truffle slices. You can shave a few slices into this dish or use the more easily found preserved truffle slices in lieu of truffle oil. Either would be delish!
Mushroom Truffle Wild Rice is a new recipe for me. The first time I had this dish was in October. I was in Miami for the Caribbean Carnival, and the first night of my visit my sister-in-law and my niece joined me for dinner at Byblos. Our meal was flippin amazing. We were served family style and every morsel was a pleasure. You can find Byblos Miami at the Royal Palm Hotel in South Beach.
I can’t remember everything we ordered, but I remember a cheesy bread, and amazing plate of short ribs, but the tastiest dish was the Mushroom Truffle Wild Rice. I did my best to store the tastes and textures in my mind so that I would be able to recreate the dish for you, and here it is.
My version is by no means a carbon copy, but it is very delicious nonetheless.
As I mentioned, the chickpeas are fried in this dish, and oh my, what a genius idea. A mouthful of Mushroom Truffle Wild Rice has a strong umami quality, with a mixture of textures. The fried chickpeas literally explode in your mouth and disappear, leaving behind a subtle nutty flavor. What did I tell you, genius!
This recipe would be great on your dinner table for the holidays. Consider giving this recipe a try, and share it with your family, it’s bound to be a hit.