Preparation

1. Marinade: In a pot, add 30g of olive oil and sauté the leeks and carrots for 5 minutes. Add garlic, the herbs and the muslin bag and fry for one minute. Incorporate the vinegar, sherry, salt and hot water into the pot. Cook everything together for 5 minutes. Add the mushrooms, and wait until it boils again and cook for 4 minutes. Remove the pot from the heat, strain and keep the stock and the strained mushrooms, leek and carrot to one side (remove the bouquet of herbs and the muslin bag). Dress with a dribble of olive oil and save.
2. . Wild rice: boil the water with a pinch of salt and the oil add the rice. Reduce the heat, and cook for 20 minutes. Let it rest in the cooking water for 5 minutes, drain and keep to the side
3. Long rice: in a wide saucepan or a small pot, pour the 750 g of the marinade broth, wait for it to boil, and then add the rice with very little salt and cook in low fire for 15 minutes. Strain the rice and let it dry.
4. To serve: in a wide casserole, mix the wild rice with the long rice; add the mushroom marinade and mix it all together with the chopped onion and the almonds.