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Rice with chanterelles and asparagus. Vegetarian rice with mushrooms

Rice with chanterelles and asparagus. Vegetarian rice with mushrooms

people icon For 4 euro icon € 3.2 /pers. calories icon 205 kcal/100g


  • 100 g of mushrooms (in this case chanterelle, cibarius, chanterelle or rossinyol)
  • 6 green asparagus
  • 300 g La Fallera Bomba rice
  • 700 ml of water
  • 1 onion
  • 100 g kombu seaweed
  • 2 cloves of garlic
  • 1 carrot
  • 1 tomato
  • Salt and freshly ground black pepper (to each household’s taste)
  • 100 ml. extra virgin olive oil

Nothing like a good rice to unite the family around the table . Rice dishes are one of those dishes that everyone likes, and we find a thousand ways to prepare them. An example of this are the creamy risottos such as the carbonara rissotto , the delicious pumpkin and blue cheese risotto or the spectacular octopus risotto , where rice is the main dish.

But we can also see this cereal as a perfect accompaniment to other dishes, such as the exotic chicken tikka masala with basmati rice or the delicious chicken stewed in white wine with white rice . The combinations are endless and with a little imagination we will create real wonders.

Today we approach a dish that has to be prepared in season, rice with chanterelles and asparagus . The mushroom we have chosen to prepare this simple rice is a spring mushroom. This rice could be prepared with several types of mushrooms, but we have chosen the most well-known and delicious, the Cantharellus cibarius , which is the one most associated with consumption and what we know as chanterelles , although the Cantharellus amethysteus also stands out , which usually grows under the shade of fir, beech and pine trees, and the Cantharellus lutescens , also known as camagroc . These are the most consumed species and the ones that give the best flavor in cooking. It is a mushroom that gives a sweet and fruity flavor, perfect to accompany stews, rice and soups.

The recipe is very simple and, although it takes time, the result is worth it. It is an ideal dish to share with friends and family on a good weekend. The only problem it has is that it can only be done when these mushrooms are on the market and, with how delicious it is, you will want to enjoy it all year round.

Cleaning the chanterelle, cibarius, chanterelle or rossinyol

  1. The first thing we must do is cut the earthiest part that we usually find at the base of the mushroom, right at the end of the stem. To do this, use a nail tip or a small knife. If after scraping them they still have dirt on the bottom (they have dirt left inside) we will clean it off.
  2. If they are healthy we will have finished, if not we will remove the ugly or unhealthy parts. We reserve to prepare with the rice.

Preparation of rice with chanterelles and asparagus

  1. First we fill a pot with water and add peeled garlic, kombu seaweed and a little salt. We bring it to a boil and let it rest for 15 minutes so that it takes on flavor.
  2. Meanwhile, we chop a very fine garlic and put it in another saucepan (preferably a low one) with the already cut green asparagus and a splash of olive oil, heating everything so that it browns a little.
  3. We wash the carrot very well, peel and grate. We reserve.
  4. When 5 minutes have passed and they are golden brown, add the chanterelle mushrooms and let them brown for 5 more minutes. After this time, we crush the tomato, cut the onion, add everything (the carrot too) to the casserole to create a sauce with the ingredients we already have. We let it reduce for 10 minutes.
  5. After 10 minutes, we add the rice to the saucepan and the water that we have reserved with the kombu seaweed. Add a pinch of salt and black pepper, bring everything to a boil and let it boil until the water completely evaporates.
  6. When there is no water left in the pot, we take out the rice and serve it on plates. We decorate with a little fresh parsley or another aromatic herb. Ready to taste.

Tips for a perfect rice with camagrocs and asparagus

  • The water cooked with the kombu seaweed gives it a special touch, but if we don’t like it too much we can ignore it and cook the rice with normal water.
  • Ideally, we cut the green asparagus into small pieces so that they brown at the same time as the garlic.
  • Camagrocs can be found in stores all year round but dehydrated. The flavor is not the same, but it can help us if we crave this recipe in spring.

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