Recipe: Mushrooms and a lot of veggies

On my way home yesterday, Jeremy texted, “You’re getting a lot of veggies for dinner!” We have a CSA share through Blackbrook Farm (who we also sell mushroom add-ons through) and yesterday Jeremy picked up our box of veggies. So many beautiful veggies! Jeremy set to work cooking up as many different things as he could – and added mushrooms of course!  To the best of his memory, here’s what he did:

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Mushrooms and a lot of veggies

— 1/2 cup wild rice
— 4 strips of bacon, chopped
— vegetable oil
— 4 large scallions, chopped
— 3 bok choy, chopped
— 2 cups of chopped bok choy and kohlrabi leaves (and/or other greens)
— 8 oz. fresh shiitake mushrooms, with stems removed, chopped

Place the wild rice in a wire strainer and rinse with cold water. Place the rice in a pot and add water so water is 3/4 of an inch above rice. Bring to rolling boil for ten minutes then simmer, covered, until the rice opens and becomes fluffy, or about 30 minutes. Stir occasionally while simmering. Keep an eye on the water and add a little more if the pan starts to get dry and the rice isn’t ready yet.

While the rice cooks, fry the bacon in a teaspoon of oil on medium heat.  When soft (3-5 minutes), add the chopped scallions, chopped bok choy, mushrooms, and salt to taste.  Stir occasionally as this cooks. Once this mixture has cooked through and begun to caramelize, add bok choy and kohlrabi leaves (and/or other greens), and cook another few minutes.

Top rice with veggie/mushroom mixture and add toasted pecans.  Enjoy!

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