Vegetable wild rice

Our nearby mountain lake grows some of the very best wild rice, nutty and creamy in flavor. And fresh oyster mushrooms grow on the kitchen counter every 30 days, they are ready to harvest today. We also saved shiitake mushrooms from last fall by air drying in the air fryer.Shiitake mushrooms taste like beef. Oyster mushrooms taste like lobster. Porcini mushrooms taste like smoked ham.A pilaf is rice cooked in broth, in this case porcini mushroom broth. The mushrooms are sauteed in white cooking wine. Shallots are glazed till sweet and optional small wagyu meat balls are browned served as a side dish. I use half a teaspoon of japanese bonito fish dashi powder to bring all these unique flavors together in a festive dish, but , for vegans, you can substitute dashi with soy sauce.By serving wagyu meatballs on the side, this dish can be vegan or traditional.#GlobalApron

This mushroom soup is rich and filling. Earthy wild rice compliments the deep mushroom flavor that's from the combination of seared mushrooms and mushroom powder. Use full wild rice instead of "wild rice blends." I've used a pressure cooker to speed up the rice step, but you could simmer the rice covered for one hour instead. If you buy dried mushrooms, you'll need a spice/coffee grinder. Otherwise, you can buy pre-powdered mushrooms.

To appreciate the special flavors that native wild rice brings, make the mushroom soup you are familiar with, add only the steamed wild rice and simmer the flavors together. Here is my soup recipe of dried shiitake mushrooms with native wild rice. The wild rice is from the local Wild Rice Cooperative in the hight mountain lakes nearby.

Hi

This is a vegetarian hayashi rice variation of a tomato-based curry recipe that I always use.I used canned tomatoes. When using whole tomatoes, make sure to mash them before adding to the rest of the ingredients. Use your favorite kind of mushrooms and however much you'd like. For 2 servings. Recipe by Saishokubeginnernano

Highly nutritious and delicious dried veggies are a current boom in my household Especially mushroom types. Since I never fail to have some stocked up, I have been re ing delicious recipes This time, the supermarkets were selling the packages of torn up shimeji at a cheap price, so I bought a bunch and dried them.Since the flavor that comes out of them is really nice, you shouldn't reconstitute the shimeji mushrooms before adding to the rice cooker. But please remember to add them to the rice before adding the water. It also tastes great if you add carrot, aburaage, or other ingredients and cook everything together. Recipe by Heartful Kitchen Rei

Risotto tastes really good but it contains so much calories. I substituted heavy cream for soy milk and the risotto comes out just as rich.This risotto is so easy Eat it freshly made Otherwise the rice will absorb the moisture and become soggy.If you add some finely grated cheese at the end, it'll taste even more like authentic risotto. Recipe by maruncoara

My kid basically loves flavored rice and eats a lot. For example - carrots and aburaage, shiitake mushrooms and aburaage...well, as long as I add aburaage, it seems to give the rice a strong enough flavor that my kid will eat it, even if there's no meat in it.The amount of water needed depends on the type of pressure cooker you have, so please read the instructions before you try this recipe.My pressure cooker instructions say to use 360 ml of water for making white rice, but the rice I use came out a bit hard, so I changed the amount of water to 380 ml. The amount of water might need to be adjusted for the type of rice you use. Recipe by Ha-tannookkasan

Easy and really good.

I want to eat gyudon (Japanese beef Bowl), however I only have pork on the fridge. So I make this recipe with Japanese style with some modified ingredients.

I hate wasting anything so I used the leftover sauce from my Salisbury Steaks and made tasty rice dish 😊