How to Make Wild Manitoba Mushrooms & Brown Basmati Rice Insalata

Hear the Sizzle from Harry's WOK? - he's making Wild Manitoba Mushrooms & Onions on a sour dough multi-grain bread & Healthy Brown Basmati Rice Insalata in our Monaco Diplomat Motor Coach kitchen at Cherry Hill Living Resort (Link below). Plus Tour our Motor Coach kitchen and taste the fresh fresh ingredients!

BROWN BASMATI RICE INSALATA: Try to get the Organic Brown BASMATI Rice because it has fewer or no chemicals as non organic Brown Rice tends to have a lot of bad chemicals otherwise.

Ingredients:

2 Cups Brown Basmati Rice

3 Cups of Water Salt & Pepper

Description: On high, bring the water to a boil with the rice in the pot. Once it is boiling, reduce the temperature to about 3. Add a tablespoon of grass fed butter to keep the rice from sticking to the bottom. Also add salt & pepper. Of course, if you have a rice maker, use the directions provided. Because I don't have a rice cooker, you are not supposed to take the lid off, but I do and stir it after about 10 minutes. Then cover and leave for another 10 minutes. The rice will be a nice chewy texture and a nutty flavour.

In the meantime, prepare the salad:

Ingredients:

Fresh baby spinach on cutting board

Tomatoes, peeled & sliced

Slivered sweet white onions

Avocado wedges

Goat Feta

Garlic Dill fermented unpasturized sauerkraut

Broccoli

Salt & Pepper

Lemon & Lime

Nine Amigos (Omega - 3s) Nut & Seed Mixture (see recipe in Episode E34)

Description: I like to use a large cutting board. Lay the fresh baby spinach on the board. Add the peeled sliced tomatoes and the slivered sweet white onions on top of the spinach. Add the pieces of broccoli around the outside rim. Add a sprinkle of salt and pepper on everything. Cut the limes and lemons on the outer edges, half of each lime and lemon. Squeeze the juice on top of everything. Now add a handful of sauerkraut on each end of the board, so that people can take as much as they like. Now place the wedges of avocados around the outside in a nice pattern. From the sauerkraut, place the wedges of avocado and broccoli alternating around the outside. The rice will be cooled off, layer the rice in a nice mound down the middle of the board. Then, the next item...crumble the feta and sprinkle it evenly on top of everything. Finish off with a few more thinly sliced tomatoes and sliced onions on top. Take two avocado wedges and layer them criss cross on the top for looks. Lastly, add the nine Amigos (Omega 3 nut and seed mixture). Serve with a dry white wine.

WINE: Serve with a nice dry white wine to your liking. We are drinking a white Italian table wine from Abruzzo called CITRA.

WILD MANITOBA MUSHROOMS AND ONIONS ON SOUR DOUGH MULTI GRAIN BREAD:

Ingredients:

Wild Manitoba Mushrooms (you can substitute any mushrooms but we have found this recipe to work with the many wild mushroom our friend JOSH picks for us in rural Manitoba. He knows all the special hiding places and checks his "babies" regularly so he can forage them as they ripen)

Sweet White Onions, Cut in half, Sliced about 1/4 inch thick

3 cloves garlic crushed and cut

Sour Dough Multi Grain Bread

Unsalted Butter (We use grass fed butter)

Salt & Pepper (We use pink Himalayan salt & a good quality pepper)

Description: Start with a really nice WOK. I bought myself a really nice cast iron Wok after 50 years of marriage. The brand is Le Creuset. They are not cheap but well worth it. Don't over heat your WOK because you are using real butter and fresh garlic. In my WOK I prefer to use wooden spatulas for stirring. First you put in a few pats (3) of butter. Then when it is melted, add the cut up fresh cloves of garlic and stir and saute them about 2 minutes keeping the heat low. Then add the cut up mushrooms. I like bigger chunks, not too small. Still at pretty low heat to start, cover with butter and garlic. Once they are started, don't add any water because there is lots of water in the mushrooms. Then turn the heat from 3 up to 6, don't walk away, and keep stirring. The moisture will disappear and they will turn a lovely brown colour. After about 10 minutes, add the onions and the salt and pepper to taste. Stir continuously like making a risotto, you can't walk away...just keep an eye on it, stirring. The mushrooms turn a beautiful brown colour and the onions will have a golden hue on them. If you use the sweet white onions, you don't need to caramalize them. There will be a slight "aldenteness" to them. Then slice a loaf of freshly baked sour dough multi grain bread and serve the mushrooms and onions on top of the bread as an open face sandwich. Then, Wine is Always Good.

In our Cook Book, we will show these steps in a picture format. Wine: Serve with a nice dry white wine to your liking. We are drinking a white Italian table wine from Abruzzo called CITRA.

Website Links:

https://www.wineisalwaysgood.com/

https://www.cherryhillliving.ca/

Instagram Links:

https://www.instagram.com/wineisalwaysgood9