I finally got around to writing down my notes on the award winner side dish from our Thanksgiving dinner. Yes, it is another black rice dish ( one of the very few grains we should eat ), and though I’ve posted a photo of it I never gave you the recipe. But since you’ve been asking here it is just in time for Christmas and easy enough for any night of the week.
We kept it vegetarian with a bunch of wild chanterelle and shiitake mushrooms.
Feel free to add some grilled chicken or shrimp to this and make a whole meal out of it.
Black Rice with Wild Mushrooms
(Serves 4+ )
- 2 c black rice
- 3 1/2 c vegetable or chicken stock -low sodium
- 1 bay leaf
- 5 thyme sprigs
- 1/ 2 tsp sea salt
- 4 tbsp olive oil
- 1 lb wild shiitake mushrooms -sliced, stems discarded
- 1 lb wild chanterelle mushrooms – whole and some halved
- 1 tbsp butter -cold & organic
- 1/2 c yellow onion -diced
- 1/2 c Italian flat leaf parsley -roughly chopped
- Sea salt black pepper to taste
- 1 orange -juiced (Optional)
1. In a sauce pan mix the rice with the stock, bay leaf, thyme and a pinch of sea salt. Bring to a gentle simmer and cover with a tight lid. Turn the flame down to low and allow the rice to cook for 35 minutes or until all stock is absorbed. Remove from heat and allow it to sit covered for 15 minutes. Discard the bay leaf and thyme and fluff the rice with a fork. Stir in the butter and parsley.
2. Meanwhile heat up 3 tbsp of olive oil in a cast iron skillet and saute the onion with a pinch of sea salt until they start to caramelize. Add the shiitake mushroom, give them a good stir and saute them until they start to caramelize and get a nice golden brown color. Season to taste with the seas salt and black pepper. At this point you can deglaze the pan with the freshly squeezed orange juice and reduce until the sugars start to caramelize again.
Transfer both the shiitake mushrooms and the rice to a large bowl and toss together to combine.
3. Right before serving quickly pan sear the Chanterelle mushrooms in an oiled cast iron skillet or grill them until nice grill marks appear. Serve them on top of the black rice for a beautiful presentation.