from Asparagus to Zucchini
1 1/2 TBS walnut or peanut oil
1 1/2 tsp salt
6 oz crimini mushrooms, sliced
2 1/2 cups boiling water
1/4 cup finely chopped shallots
freshly grated black pepper
6-8 sunchokes, scrubbed and chopped
1/2 cup walnut halves, roasted at 350 degrees 6-10 minutes
1 cup wild rice, well rinsed and drained
Directions: Heat oil in saucepan over medium-high flame. Add mushrooms and shallots; cook, stirring often, 3-4 minutes. Stir in sunchokes, wild rice, salt and water. Reduce heat, cover, and cook until water is nearly absorbed and rice is tender. (If rice gets tender before water is absorbed, remove some water.) Season to taste with pepper. Sprinkle with walnuts just before serving.
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Just made and ate this for supper tonight! mmmmm … We subbed out the wild rice for Quinoa to add protein and to cook it faster since we had a time crunch. Also, didn’t have shallots, so subbed it out for onions and garlic and I added a TON more mushrooms — very earthy flavors with the walnuts, mushrooms, and sunchokes. Oh, and added some parmesan cheese for good measure — that can never be a “wrong” ingredient, right?