Wild rice with mushrooms, green beans and apricots – Kalamata Papadimitriou

Wild rice with mushrooms, green beans and apricots


Wild rice matches perfectly with dried fruits, green vegetables (green beans, asparagus, artichokes, etc.) and it can also be an ingredient in creamy winter soups.

Preparation: 30 minutes

Cooking : 20 minutes

Ingredients for 4 people

50 ml olive oil
150gr. green beans, preferably “round”, boiled for 15 minutes in salted water and well-drained
250 gr. fresh white mushrooms, cut in half
1 teaspoon of thyme ( dried or fresh )
1 cup of long grain rice for risotto, cooked according to package instructions
1 cup of wild rice (black), cooked according to package instructions
4 spring onion, chopped
3- 4 dried apricot, cut into thin slices
4 tablespoons pine nuts, toasted in a nonstick pan, without fat, until browned gently
salt and freshly ground pepper

For the sauce

2 tablespoons of olive oil
1 clove of garlic, crushed
1 teaspoon of grated fresh ginger (or 1/2 teaspoon of dried in powder)
2 dried apricots, pureed in a food processor
3-4 tablespoons of balsamic cream with fig Kalamata Papadimitriou
salt and freshly ground pepper


In a wide, shallow pot, heat the olive oil over medium-high heat and sauté the well-drained green beans and mushrooms for 4-5 minutes, until they have a gentle golden brown color. Add the thyme and sauté for another 1 minute . Remove from heat, add salt and pepper and let the mixture cool.

In a large bowl mix the two kinds of cooked rice, the salt and the pepper and stir well. Add the sautéed mixture, the spring onions, the slices of the apricot and the pine nuts and mix.

For the sauce: In a saucepan, heat the olive oil and sauté the garlic and the fresh ginger for 1 minute at most on low heat. Add the pureed apricot and the balsamic cream, cook for 1/2 minute, stirring all the time and finally add the salt and the pepper. Remove from the heat, pour over the rice and stir. Serve immediately.

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