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 by Diverse Dinners

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. 

Mushroom Truffle Wild Rice by Diverse Dinners

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.

Serves 4

Mushroom Truffle Wild Rice

1 hrPrep Time

1 hrCook Time

2 hrTotal Time

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Ingredients

  • 1 cup garbanzo beans (also known as chickpeas)
  • 3 cups cooking oil
  • 2 1/2 cups wild rice
  • 2 oz chanterelle mushrooms (sliced)
  • 2 oz baby bella mushrooms (sliced)
  • 2 oz oyster mushtrooms (sliced)
  • 2 oz shitake mushrooms (sliced)
  • 2 tbsp unsalted butter
  • 1/4 tsp fine salt
  • 1 tbsp truffle oil
  • 1 scallion (sliced)
  • Equipment & Utensils
  • Dutch oven
  • Skimmer or slotted spoon
  • Large saucepan
  • Large skillet
  • Large bowl

Instructions

  1. Rinse and drain garbanzo beans and pat dry with paper towel.
  2. Heat cooking oil in dutch oven or skillet until very hot, then carefully add beans and allow to fry until golden and crispy.
  3. Remove beans from hot oil with a skimmer or slotted spoon and allow to drain on paper towels.
  4. Cook rice in salty water per instructions on packet. Once cooked, you should have at least 4 cups of cooked rice.
  5. Heat butter in a skillet then add mushrooms which should all be sliced to a similar size.
  6. Saute mushrooms and then remove from skillet and allow to drain on paper towels
  7. In a large bowl, add rice, then mushrooms, and garbanzo beans and then salt, then toss to mix.
  8. Drizzle with truffle oil and sprinkle with scallions.
  9. Serve immediately.
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