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