The Ardent Epicure

An Ode to the Pleasures of Food

Field Black and Mahogany Rice 
with Crispy Mushrooms
 and Roasted Radish

For the rice I used Lundberg Black Japonica™. You can find it at most specialty
and health food stores, or online at their website here.

This rice is a combination of medium grain black rice and short grain mahogany
 rice. If you are not familiar with varieties of rice grains, you may not be aware
 that the shorter grains are more glutinous, aka sticky.

The rice has warm, nutty and earthy notes, with just a hint of sweetness. So
the pairing of crispy mushrooms and the sweetness of the roasted radishes,
turned out to be a delightful match....

For our mushroom selection I picked up some baby oyster, shiitake and
crimini at the farmers' market. Along with a beautiful bunch of mixed
colored summer radishes.

I went with a smokey duo for the salt and pepper and seasoned both
the mushrooms as well as the roasted radishes with them.

For the rice I chose to do a tea infusion with a few bulk herbs and spices
 I picked up at a local health food store.  But feel free to experiment
and use whatever combination you enjoy.

For my tea I went with a combination of dandelion root, olive leaf
and fenugreek seeds, with a few mixed peppercorns.

Dandelion root and leaves are frequently used in teas as an herbal supplement.
It is also frequently prescribed by herbalists as a treatment for various conditions.
Used commonly as a diuretic and for it's body cleansing properties. It is high in
vitamins and minerals, including both potassium and iron.

Olive leaves are also considered to rank pretty high on the health benefits
scale, having a high level of antioxidant and antibiotic properties. It has a
mild pleasing taste as a tea, that has just a slight hint of sweetness.

Fenugreek seeds are a spice that is also used for its healthful properties.
High in both vitamins and minerals and said to aid in the reduction of
high blood sugar levels. The seeds are very aromatic and have a
combination of semi-sweet and strong bitter qualities.

What you will need:
For the rice
1 cup Black Japonica® rice
2 cups choice of tea
1 tablespoon olive oil

For the roasted radishes
1 medium size bunch of radishes,
 (trimmed and quartered)
2 tablespoons olive oil
1 teaspoon smoked sea salt, coarsely ground
1 1/2 teaspoon smoked peppercorns, coarsely ground

For the crispy mushrooms
10 ounces mushrooms, torn or chopped
3 cloves garlic, minced
1/4 cup sweet wine
1/2 teaspoon smoked sea salt, coarsely ground
1 /2 teaspoon smoked peppercorns, coarsely ground

Let's get cooking:
For the rice
Combine tea (or stock) in pot along with rice and oil. Bring to a boil, then
cover reducing heat to low and simmer for about 50 minutes.

For the roasted radishes
Place cleaned, trimmed and quarter radishes in a baking dish.
Drizzle with oil and toss to incorporate.  Season with your smoked
 duo of sea salt and ground peppercorns. Bake in a pre-heated oven at
 450 degrees (f) until slightly charred and tender, about 15 minutes.

For the crispy mushrooms
Take a large skillet or sauté pan and heat over a medium high flame, until hot.
Add oil and allow it to begin to sizzle a bit. Add minced garlic while continually
moving it around the pan until fragrant and just translucent.

Toss in mushrooms, continuing to toss until mushrooms begin to release 
their juices. Continue cooking, tossing frequently until most of your liquid
 is absorbed. This should only take a minute or two.

Add wine, smoked sea salt and smoked ground peppercorns. Continue
cooking at a medium/high heat for about 3 minutes or so, or until most
of the liquid is absorbed. 

Reduce heat to a medium flame and continue to sauté, turning mushrooms
occasionally. Sauté until all liquid has evaporated and mushrooms 
are crispy, about 10 minutes. 

Add rice and roasted radishes, toss to incorporate.
Serves 4

Alisha~Magic of Spice

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