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Warm Mushroom Rice dish with Flowers

Warm Mushroom Rice Dish

We grew our own Shitake mushrooms this year so I have come up with some wonderful new recipes to use them in. Today we’ve made a warm mushroom rice dish with a colourful pansy garnish. When you garnish with flowers make sure they are edible (complete list of edible flowers here) and if you grow them yourself make sure you do not use chemicals so you can eat them! Stay away from these flowers when using them in your food: Poisonous plants and flowers

The Rice

makes 3 cups

Make your favourite steamed brown rice – here is my simple recipe

In a saucepan sauté the following until browned:

  • 2 tbsp. grape seed oil
  • ¼ cup orzo pasta
  • Add 2 ¼ cups water – bring this to a quick boil then add:
  • 1 cup brown Basmati Rice

Cover and cook on low/medium heat for 20-25 minutes

The Mushrooms

serves 4

In a wok or sauce pan sauté the mushrooms until golden with the following:

  • 4-6 Shitake mushrooms (sliced into 1” thick slices)
  • 2 tbsp coconut oil
  • 2 tbsp chives
  • 1 tbsp naturally fermented soya sauce
  • 1 tbsp maple syrup

Add the following just before serving:

  • ½ cup cooked rice per person
  • 2 handfuls of baby spinach

Toss until the spinach is wilted and serve as the hot meal with a big salad.

Garnish with Pansy petals as we have done here.