Make four cups of mushroom broth, I used porcini mushroom broth cubes and optional dashi powder. At the same time, I simmer shiitake mushrooms in water, 1/2 hour, to reconstitute the dried mushrooms.

A pilaf is a dish where the rice is cooked in broth instead of water or milk. Wash and drain the rice. In a large cast iron dutch oven with lid, Boil the wild rice in mushroom and dashi broth, add leftover shiitake broth, 4 cups total, turn low to simmer, lid on, 75 minutes, till the wild rice is soft and fluffy and all the broth has been absorbed. Taste the wild rice, should be chewy. Makes 2 cups.

Glaze the shallots and the mexican onions in olive oil. Dice and sautee in cast iron skillet. When translucent, set aside to mix with the pilaf.

Optional: in the leftover pan drippings from the shallots and chives, brown 16 small wagyu meat balls. Roll meatballs from ground lean wagyu beef mixed with one small fresh farm egg, 4 Tbs chopped red onion, fresh ground black pepper, flaked seasalt, Knead till firm and sticky. Fry 2 minutes each side. Serve medium rare as a side dish.

Slice the oyster mushrooms in 1/2” strips from the caps and 1/2” rings from the stems. Heat olive oil with a pinch of pepper, and when pepper starts foaming, sautee the mushrooms till golden edges develop and douse with 1/4 cup white cooking wine till evaporated. Set aside.

Slice the reconstituted shiitake mushrooms in 1/2” slices from the caps and 1/2” rings from the stems. Heat sesame oil in skillet with pinch of pepper till foaming, sautee till golden edges develop, douse with white cooking wine till evaporated, set aside.

Fluff the wild rice in the warm dutch oven, mix in the mushrooms, the glazed shallots and the glazed mexican chives, add chopped fresh spinach and chives and chopped cilantro, warm ten minutes, serve family style with wagyu meatballs on the side. Taste. Add flaked seasalt as desired. Delicious.