Wild Rice with Shaved Summer Vegetables Wild Mushrooms and Dry-farmed summer squash Ingredients: Wild rice
Wild mushrooms (chanterelles and lobster)
Summer squash
Carrots
Beet
Lemon cucumber
Thyme
Lemon
Garlic
(For best results, read recipe fully before beginning.) 1) Start the rice:
• Add the wild rice to a large pot of water, salt generously, and bring to the boil. Boil/simmer until rice pops open and is tender, about 40 minutes.
• Drain thoroughly and add to remaining ingredients (see below).
2) Prepare the remaining ingredients:
• Wash and dry the fresh produce.
• Clean the mushrooms: both of these varieties are pretty sturdy and can stand up to being rinsed with water and scrubbed with a brush. Leave the chanterelles whole and cut the lobsters into similarly sized pieces.
• Small dice the summer squash.
• Separate the carrots from the carrot greens. Thinly slice the carrots and roughly chop the greens.
• Separate the beet from the beet greens. Peel the beet and thinly slice the beet and the greens.
• Thinly slice the lemon cucumber.
• Strip the thyme leaves from the stem and finely chop.
• Quarter and de-seed the lemon.
3) Roast the mushrooms and the summer squash:
• Heat 2 teaspoons olive oil in a saute pan (non-stick if you have one) on medium-high until hot. Add the mushrooms and season with salt. They will release liquid and begin to steam. Once the liquid has all evaporated, they will start to roast and brown. Add more olive oil if the pan seems dry. Continue to roast until the mushrooms are tender and nicely browned. This process will take about 5 to 7 minutes in total.
• Add the minced garlic and chopped thyme leaves. Cook for another 30 seconds. Transfer the roasted mushrooms to a large bowl. Wipe out the pan.
• Heat 2 teaspoons olive oil in the pan. Add the diced squash, season with salt and pepper, and cook, tossing occasionally, until slightly softened and browned in spots, about 2 to 3 minutes. Add to the bowl with the mushrooms.
4) Assemble the dish:
• To the bowl of roasted mushrooms, add the cooked wild rice, sliced carrots, sliced beets, sliced lemon cucumber, chopped carrot greens and beet greens, and chopped herbs.
Season with salt and pepper, a generous drizzle of olive oil, and the juice of the lemon wedges. Enjoy!