Friday, September 23, 2011

Emperor's Forbidden Rice with Rapini and Cremini Mushrooms

While attending the School of Natural Cookery, I learned the language of cooking, which allowed me to continue to develop as a chef-in-training.  I developed this delicious recipe shortly after completing the intensive.


  • Walnut oil
  • 1/4 of a yellow onion, diced
  • 6 cloves garlic, minced
  • 1.5 cups Emperor's Forbidden black rice
  • 3 cups vegetable stock
  • 1 bunch rapini/broccoli rabe, chopped with stems removed
  • 8 oz cremini/baby bella mushrooms, quartered
  • Fresh parsley
  • Fresh thyme
  • Salt and pepper to taste
How to make it
First, heat your pan on medium, then add about 2 tablespoons of walnut oil.  Then, add the yellow onion and 3 cloves of garlic. Saute for about 5 minutes, until the onion softens. Don't allow the garlic to burn to the pan. Then, add the rice and saute it in the oil with the onion and garlic for 2 minutes. Next, add the vegetable stock and steep it for 30 minutes covered. Steep just means to bring it to a boil, then turn it down to medium-low to simmer. Then add the chopped rapini and cook it for another 10 minutes.

In the meantime, in a separate pan, saute the cremini mushrooms in walnut oil with 3 cloves of garlic minced and fresh thyme and parsley.

Once the rapini has cooked down in the pan, add a little salt and pepper, then add the mushrooms and cook for another 5 minutes.

The rice will make everything black so it'll be important to garnish with parsley and thyme once plating the dish to add some color.

The rapini may be a bit bitter -- if it is, just add a little more salt to it. Delicious!

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