Saturday, June 1, 2013

summer truffle rice with rainbow radishes & mushrooms

got truffle for free, so decided make something nice ;)  bought truffle oil, and the next day shopped at the greenmarket...
rainbow radishes, mushrooms, and chives! the chives were not flowering yet, so i put them in water.

dry roasting brown rice and wild rice. i didn't have enough time to soak grains over night, so just soaked them for 30 minutes and roasted in a frying pan. this makes rice fluffy, light, and soft after cooked.

making broth. water, kombu, soy sauce, mirin, sea salt.

rice, broth, truffle oil, sea salt.

while the rice is cooking, making truffle chive butter using little pieces of truffle from slicing, chopped chives, vegan butter, etc.

and prepping radishes, radish tops and mushrooms...

cooked rice for 45 minutes, turned off heat and added more truffle and truffle chive butter. let sit for 10 minutes.
meanwhile, quickly sauteed the radishes, mushrooms and radish tops and seasoned with balsamic vinegar, soy sauce, etc.

 now the butter has melted and green chives are there...

it was perfectly cooked and smelled truffle all over. the wild rice is nutty and good combo with truffle :)

now on the plate.
bon appetit :D


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