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
1/2 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
Soak 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
1/4 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
Take 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.
1/2 cup pea shoots
1 tbsp. chopped brazil nuts
Salt & pepper to taste
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