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1.Add the wild rice and hot stock to a pan and bring to the boil.
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2.Simmer for 45 minutes or until tender, topping up with hot water if it starts to dry out.
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1.Using scissors, cut & discard the stalk from the chipotle chilli.
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Add the chilli to just-boiled water, cover and set aside to soak for at least 10 minutes.
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Once it is ready, snip off the bottom (the thick, woody bit), scrape out the seeds and discard (these are very hot so you dont want them).
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2.Whilst the chipotle chilli is soaking, slice the mushrooms and the onion.
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3.In a large frying pan, wok or heavy-bottomed saucepan, melt the margarine, add the olive oil and fry off the chopped onion.
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4.Cut the remaining chipotle chilli into very small pieces with scissors.
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Add to the frying pan and cook for 1-2 minutes or until the onion is soft & translucent.
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5.Add the smoked paprika and combine well.
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Continue to cook gently for another 7-10 minutes.
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6.Add the mushrooms and coat well with the oil mixture.
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Saute until they turn golden brown and then add the white wine.
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7.Continue to saute the stroganoff on a low heat until the mushrooms are tender (approximately 3-5 minutes), stirring only occasionally.
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Add 1-2 tbsp of water if they start to dry up.
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8.Finally, add the sour cream and chives just before serving and combine well.
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Taste and add salt if necessary.
