This dish doesn't take any flavour away from but continues to celebrate the main ingredient 'The Mushroom.' I used the water used to soak the dried mushrooms to further infuse the Reishi wild rice...
I absolutely adore wild rice - it has a really nice chewy texture and is full of plant based protein, it has even less calories than brown rice, it's completely GF and packed with antioxidants, it's a delicious alternative to white rice. The brazil nut lemon and parsley truffle cream adds a freshness to the more earthy tones in this main dish for perfect balance."
Reishi Infused Wild Rice with Shitake & Porcini Parsley, Lemon Brazil Nut Cream
Reishi Infused Wild Rice
Ingredients1/2 cup organic wild rice 1/2 cup dried shitake & porcini mushrooms 1 tbsp. Reishi mushroom powder 1 tbsp. coconut oil 1 tbsp. GF Soy sauce / tamari 1 tbsp. Maple syrup 1 tsp. lemon juice Pinch sea salt |
MethodSoak the dried mushrooms for 2 minutes in cold water, drain the water and keep to the side. Cook the wild rice for around 45 minutes using the soaked mushroom water and 1 1/2 cups boiling water. Bring the rice to a boil and then simmer until chewy. When the rice is cooked place off to the side and allow to cool for a few minutes before stirring in the Reishi powder. Heat a wok, add coconut oil and allow it to melt. Once hot add mushrooms and stir fry for a few minutes then add maple. Slightly caramelize then remove from heat and add tamari/soy sauce. Add the lemon juice and then gently fold in the infused rice to the mushrooms. |
Parsley, Lemon & Truffle Brazil Nut Cream
Ingredients1/4 cup brazil nuts (Soaked for 8 hours) 1/4 cup filtered water 1/2 tsp. truffle oil 1 tsp. olive oil 1/4 cup chopped fresh parsley Zest 1 lemon Juice 1 lemon Pinch Sea salt 1/2 tsp. crushed black pepper |
MethodTake all the ingredients and blend until smooth. Add salt and pepper to taste and store in a glass airtight container until ready to serve.
Can store in the fridge for 3-5 days.
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Toppings
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1/2 cup pea shoots 1 tbsp. chopped brazil nuts Fresh parsley Salt & pepper to taste |
Plating
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Take a mold ring and place in the center of each plate and place a spoonful of the brazil nut cream in the middle. Fill the molds with the infused mushroom rice on top of the cream base and drizzle a little more cream around the mold. Add pea shoots onto the rice and sprinkle with chopped brazil nuts and finish with the fresh parsley. Remove the mold, finish with a final pinch of salt and cracked black pepper and serve immediately. |
Images by Kelly Mason
