Wild, Wild Pasta

Adapted from Simply Organic

When I first came across this recipe, it struck me as odd to combine rice with pasta. However, once I tried it I realized the brilliance of this dish. The wild rice adds a subtle nutty flavor as well as a more complex texture. It’s easy to see why this dish is a favorite at Jesse Ziff Cool’s Menlo Park restaurant, Flea St. Cafe. The kids loved this dish deconstructed – rice and mushroom blend served with pasta and cheese on the side.

  • 1 pound fettuccine, preferably fresh
  • 1/4 cup olive oil
  • 3 garlic cloves, minced
  • 1 jalapeno pepper, seeded and finely chopped
  • 1/4 cup dry white wine
  • 6 oz. mixed wild mushrooms
  • 1-1/2 cups cooked wild rice
  • 6 oz. feta cheese, crumbled
  • 1/2 cup oil-packed sun-dried tomatoes, coarsely chopped
  • 1 tablespoon dried marjoram
  • Grated zest of 1 lemon
  • Fresh Italian (flat-leaf) parsley
  • In a pot of boiling salted water, cook the pasta according to package directions. Drizzle with olive oil, then drain and set aside in a large bowl.
  • Heat the oil in a large skillet over medium heat. Add the garlic and the jalapeno pepper and cook for about 2 minutes, or until fragrant. Add the white wine and cook for another minute or two. Add the mushrooms and continue cooking until just wilted. Remove from the heat and stir in the rice, feta cheese, tomatoes, marjoram and lemon zest. Toss with the pasta. If needed, add salt and black pepper to taste. Garnish with fresh parsley.
  • Quick Tips
  • 1. The jalapeno does not really add any heat here. Use it for flavor, but know that it does not make this dish spicy. Important to know for children!
  • 2. You can use dried fettuccine if you don’t have fresh on hand.
  • 3. If using leftover wild rice, this dish is ready in less than 20 minutes.

Preparation time: 10 minute(s)

Cooking time: 20 minute(s)

Number of servings (yield): 6

One response to “Wild, Wild Pasta”

  1. Art says:

    thank you for this recipe, love it!!! one of my new favorites now!

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