"This should really just be called rice with stuff."
Prep time: 20 minutes
Total time: 40 minutes
for the rice:
1 cup basmati rice
2 each shiitake mushrooms, julienned
2 each spring onions, bottoms roughly chopped and top green part thinly sliced and reserved
1 teaspoon baharat spice mix
1 garlic clove, peeled and crushed
1 (2-inch) piece lemongrass, minced
1 teaspoon unsalted butter (we used Amish butter)
for the veggies:
6 ounces|170 grams (or more) Amish butter
1 each delicata squash (seeds removes, cut in ¼ lengthwise)
5 each whole hakurei turnips, washed, with greens
2 each baby carrots
1 each canned txiperones in su tinta
2 cups baby kale
2 tablespoons mustard flowers (optional)
10 each nasturtium flowers and leaves
1 teaspoon sherry vinegar
2 tablespoons extra virgin olive oil
kosher salt and black pepper, to taste
- First, make the rice. Rinse the rice. In a pot large enough to hold the listed ingredients, melt the butter and cook the onion bottoms and garlic. Add the baharat, lemongrass, and mushrooms. Cook until mushrooms are tender.
- Add the rice, coat totally with butter. Season with salt and pepper.
- Next, add 1 cup|237 ml water and bring to a boil. When it boils, cover tightly and turn the heat to low. Let it cook for 10-15 minutes until the rice is done. When finished, stir in the onion tops and adjust seasoning.
- Now, deal with the veggies. In a sauté pan, cook the squash in 3 ounces|85 grams of butter. As the butter browns, add a touch of water to stop it from burning. Cook the water out, and repeat until the squash is tender. It should takes about 8-10 minutes. When tender, remove and keep warm.
- In the same pan, cook the turnips whole the same way. It'll take a bit longer. Allow the turnip tops to fry in the butter towards the end of cooking. Season with salt and pepper as you go.
- Repeat the same method above with the whole carrots. When finished, cut into random bite-sized pieces.
- Open the can of txiperones. Mix the contents with sherry vinegar and olive oil to make a vinaigrette.
- Place the rice on a plate, and arrange the cooked vegetables on top of it. When plating, cut the veggies into easy pieces to eat. Not too tiny, but not wicked big.
- Use the txiperones like a vinaigrette, and top the veggies and rice with it.
- Dress the baby kale like a salad with some txiperones vinaigrette. Use the kale, flowers, and leaves to garnish and make it look pretty. Eat it.
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