WILD RICE IS INCREDIBLY HEALTHY, RICH IN ANTIOXIDANTS, HIGH IN PROTEIN, LOW IN FAT.
IT CONTAINS MINERALS LIKE FOLATE AND MAGNESIUM AND IS NATURALLY GLUTEN-FREE.
KING OYSTER MUSHROOMS ARE AN EXCELLENT SOURCE OF VITAMINS SUCH AS NIACIN, RIBOFLAVIN, PANTOTHENIC ACID AS WELL AS FOLATE, VITAMIN B6, AND THIAMIN.
MINERALS IN OYSTER MUSHROOMS INCLUDE PHOSPHORUS, POTASSIUM, COPPER, IRON, MAGNESIUM, ZINC, MANGANESE, AND SELENIUM.
INGREDIENTS ------------------
serves 2-3
RICE
260 g wild rice [alternatively use camargue rice or wild rice mix]
3 - 4 tbs Aioli [original recipe - no egg]
MUSHROOM STOCK
500 ml boiling water
handful dry wild mushrooms
1 tbsp unrefined salt
KING OYSTER MUSHROOMS SCALLOPS
2 king oyster mushrooms, stalks cut into 3 - 4 large 'scallops'
caps removed and retained for mushroom mix
1 cup water
2 tsp seaweed
1 tbsp soy sauce
1 tbsp lemon juice
THE MUSHROOM MIX
caps removed from the king oyster mushrooms, sliced
2 large chestnut mushrooms, chopped
8 shiitake mushrooms, sliced
[or use other mushrooms that you have or like]
2 tbsp cooking oil
fresh parsley, finely chopped
black pepper to garnish
METHOD ---------------------
RICE
Rinse rice under cold running water and place it in a saucepan. Add mushroom stock and bring to boil. Lower the heat and cover the saucepan. Simmer for 45 minutes or until rice is soft / tender. If cooking rice in a pressure cooker, use ratio: 1 measure of rice with 1.5 measure of stock. Cook for 22 minutes on High Pressure, then let it rest for 10 - 12 min [natural release] before you open the cooker.
Once the rice is cooked, add aioli and keep warm until ready to mix with mushrooms.
KING OYSTER SCALLOPS [ERYNGII MUSHROOMS]
To make the marinade, combine water, seaweed and soy sauce in a medium saucepan and bring to a boil.
Remove from heat, let it cool for a bit and stir in the lemon juice.
Add the mushroom scallops and marinate them for 20-30 minutes.
Heat a tablespoon of oil in a skillet over medium heat. Once hot, add the marinated king oyster mushrooms and cook each side for 4-5 minutes, until soft and golden brown.
THE MUSHROOM MIX
At the same time reheat the remaining marinade and saute the remaining mushroom mix, making sure that all the mushrooms are finished cooking at the same time.
Stir in the sauteed mushrooms into rice and mix well.
Scoop the rice into serving bowls / plates.
Place the King Oyster Scallops on top.
Garnish with parsley & freshly ground black pepper.
Serve immediately.
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