Wild Rice Salad With Mushrooms, Celery Root, and Pine Nuts

  

Ingredients

• 14 ounces wild rice (396 g; about 2 1/3 cups)

• Chicken stock, vegetable stock, or water, for cooking the rice (see notes)

• Kosher salt and freshly ground black pepper

• 1/4 cup (60 ml) vegetable oil

• 10 ounces cremini mushrooms, thinly sliced (280 g; about 4 cups)

• 1 ounce (30 g) dried mushrooms, such as porcini, soaked in boiling water, then drained, squeezed, and chopped (optional)

• 4 (4-inch) sprigs fresh thyme

• 1 small celery root (8 ounces; 340 g), peeled and cut into 1/4-inch dice (about 1 1/3 cups)

• 1 medium yellow onion (8 ounces; 226 g), cut into 1/4-inch dice (about 1 1/3 cups)

• 2 ribs celery (2 ounces; 57 g), diced (about 2/3 cup)

• 3 ounces pine nuts (85 g; about 3/4 cup), toasted

• 2 tbsp minced flat-leaf parsley leaves and tender stems

• 2 tbsp minced chives

• 2  tbsp (30 ml) extra virgin olive oil

• 1/4 cup (60 ml) apple cider vinegar, or to taste

Directions

1. In a large pot, combine wild rice with enough stock and/or water to cover by at least 2 inches. Season lightly with salt. Bring to a simmer, then continue to cook at a simmer until rice grows tender and many of the grains have ruptured, about 50 minutes; add more water at any point as needed to keep the rice covered.

2. Meanwhile, in a large skillet, heat oil over high heat until shimmering. Add fresh and soaked dried mushrooms (if using) and thyme sprigs and cook, stirring occasionally, until mushrooms are golden, about 8 minutes. Season with salt and pepper.

3. Lower heat to medium and add celery root, onion, and celery, and continue cooking, stirring frequently and scraping the bottom of the skillet, until vegetables are just tender, about 5 minutes. Season with salt and pepper. Discard thyme sprigs.

4. Using a fine-mesh strainer, drain wild rice well. Transfer to a large bowl and mix with the mushrooms and vegetables. Stir in pine nuts, parsley, chives, and extra-virgin olive oil. Add vinegar 1 tablespoon at a time until the salad has a subtle brightness, but not an obvious tang. Season once more with salt and pepper, if needed, then serve warm or at room temperature.

Notes

You need enough liquid to cover the rice sufficiently, the exact amount of which will depend on the dimensions of your pot; if using stock, 1 or 2 quarts (1 or 2 liters) will be sufficient, as you can always top it up with additional water as needed.

Make-Ahead and Storage

The wild rice salad can be refrigerated for up to 2 days and reheated, covered, in a moderate oven.

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Whole-Grain Spelt Salad With Leeks and Marinated Mushrooms

  

Ingredients

• 1/2 cup plus 1 tbsp extra-virgin olive oil, divided

• 1 pound / 400 gm cremini mushrooms, diced

• 1 large (12-ounce) leek, diced

• 2 medium cloves garlic, thinly sliced

• 1 tsp picked thyme leaves, minced

• Kosher salt and freshly ground black pepper to taste

• 1/4 cup plus 2 tbsp cider vinegar, divided

• 6 cups cooked whole-grain spelt (from about 24 ounces dry)

• 2 small cucumbers, quartered lengthwise, then sliced crosswise into 1/4-inch pieces

• 1/2 cup minced flat-leaf parsley

• 1/4 cup minced chives

Directions

1. In a large skillet, heat 3 tablespoons oil over medium-high heat until shimmering. Add mushrooms and cook, stirring, until tender and their water has evaporated, about 5 minutes. Add leek, garlic, and thyme, season with salt and pepper, and cook until leak is tender, about 4 minutes. Transfer to large bowl and stir in 1/4 cup cider vinegar. Let stand 15 minutes.

2. In a large bowl, stir together spelt, cucumbers, and mushroom-leek mixture. Stir in remaining 6 tablespoons olive oil, 2 tablespoons cider vinegar, parley, and chives, and season with salt and pepper. Spoon salad into bowls.

A very healthy salad which is as good as a complete meal.

 

 

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https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

Hazelnut and Kale Stuffed Mushrooms

  Ingredients:  

Hazelnut - 1/4 cup 

Lemon zest - 2 tbsp.

Garlic - 2 tsp. (crushed) 

Parsley - 2 tbsp. (finely chopped) 

Salt and Pepper - to taste 

Cremini mushrooms - 16 (stems separated) 

Unsalted butter - 3 tbsp. (1 tbsp melted) 

Shallots - 1/4 cup (chopped) 

Thyme - 1 tbsp. (freshly chopped) 

Kale - 2 cups 

Heavy cream - 1/4 cup 

Sherry vinegar - 1 tsp. (alternative: wine vinegar) 

Nutmeg - 1 pinch 

Parmesan cheese - 1/4 cup (grated)

 

Preparation: 

 

Preheat the oven to 400°F (200°C). 

 

Roast the hazelnuts in the oven for 8 minutes. Remove from the oven and lay over a towel. 

 

Once the nuts are cool, rub them in the towel to remove the skin. 

 

Chop the nuts and mix in a small bowl with 1 teaspoon of crushed garlic, lemon zest and parsley. 

 

Place the mushrooms on a baking sheet, stem side up. Coat the insides of the mushrooms with the 1 tbsp melted butter. Bake for 12 minutes, until they soften. 

 

In a deep frying pan over medium heat, melt the rest of the butter, add fry the chopped shallots, garlic, and thyme. 

 

After 5 minutes, add the mushroom stems and fry for another 8 minutes. 

 

Add the kale. Once everything has softened, add the cream and bring to a boil, and then reduce to a simmer until it thickens. 

 

Remove from the stove. Add the nutmeg and vinegar. 

 

Let the mixture cool down, then add the Parmesan, salt & pepper. 

 

Stuff the mixture into the mushroom caps and bake in the oven for 10 minutes, until the mushrooms brown and the cheese melts. 

 

Remove from the oven, add the hazelnut mix and enjoy! 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

 

Grilled Cremini Mushrooms Stuffed With Basil and Parmesan Mayo

  

 

Ingredients

10 ounces cremini mushrooms

 

3 tbsp olive oil

 

1/4 tsp salt and freshly ground black pepper

 

1/2 cup basil parmesan mayonnaise

• Type of fire: Direct

• Grill heat: medium-high

Directions

 

Place mushrooms in a large bowl and toss with olive oil, salt, and pepper. 

 

Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place mushrooms on the grill, gill side up, and cook until mushroom caps brown and start to release their moisture, 3-4 minutes. Flip and continue to cook until mushrooms are slightly soft, about 3 minutes more. Remove mushrooms to a tray, gill side up, and let cool for 3-5 minutes.

Fill each mushroom with a spoonful of basil Parmesan mayonnaise. Serve immediately. 

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs