Printfriendly

Sunday, November 1, 2015

Portobello wild rice






Portobello wild rice

So with today being my first day back to work for the week, I never want to do too much in the kitchen.  Working graveyard shift, I just want to lounge around the house and then take a long afternoon nap.  But, I also needed to make me some food for tonight, so out came the rice cooker.  I normally just take rice and beans, or rice and kimchi, but today I wanted to take something with a little more flavor.  So I came up with this recipe.  I just put it all in the rice cooker, and let it do all the work. 

Ingredients:
2 1/2 cups wild rice blend (I got mine in the bulk section, wild rice and brown rice all mixed up)
5 1/2 cups mushroom stock or good veggie stock
2 large portobello mushrooms, cleaned and cut into 1/2 inch-1 inch chunks.
1/4 cup dried onion flakes
1 tablespoon soy sauce
1 tablespoon black or white sesame seeds (I used black)
1 tablespoon chopped garlic (I have a huge bottle from Costco®)
1 tsp. kosher salt (or salt of choice)

Lets start with the rice.  Wash and rinse the rice a couple times to get all the dust off of it.  Then place in your rice cooker pot with the stock.

Next, add the remaining ingredients.
Onion
Soy sauce
Garlic
Sesame seeds
Mushrooms
Salt
Now hit the brown rice feature on your rice cooker (if you are making in your IP, use whatever function you normally use for brown rice)
Now, walk away.  
As soon as the rice cooker is done, let it sit for another 10 minutes without opening.
After the 10 minute waiting time, open and fluff with a fork.
Serve right away, or you could get creative and use as a stuffing for your favorite veggies.  Add some golden raisins and you can change it up some more.
Most of all, enjoy!!



No comments:

Post a Comment