Rice with Mushrooms and Cauliflower
Main Dishes • Russian
Description
Mushrooms are pureed, while the rice is cooked with wine, garlic, coconut milk, and lemon juice. This recipe is from a popular New York restaurant.
Ingredients
- Bomb rice 5 oz
- Vegetable Oil 0 fl oz
- Spanish onions 5 oz
- Garlic 3 cloves
- Dry White Wine 1 tablespoon
- Spiced Tomato Juice 15 fl oz
- Champignons 10 oz
- Onion 5 oz
- Cream 10 fl oz
- Thyme 0 oz
- Cider 1 tablespoon
- Green Butter 0 oz
- Cauliflower 0 oz
- Red Wine Vinegar to taste
- Coconut Milk to taste
- Meyer Lemon Juice to taste
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
For the mushroom puree, sauté 225 grams of champignon mushrooms in half of the canola oil over medium heat until golden brown. Add two cloves of garlic and chopped onion. Wait until the garlic is sautéed. Add thyme. Deglaze with cream, reduce the heat, and cook until the cream has reduced by half. Blend with an immersion blender, season with salt, pepper, and vinegar. Keep warm.
Step 2
Sauté the chopped garlic and white onion in canola oil until translucent. Add the rice and stir well. Deglaze with wine until it evaporates. Add half a liter of water and cook over high heat, stirring to prevent the rice from sticking. As the liquid evaporates, gradually add more water (another half liter will be needed), and then add tomato water (juice extracted from grated tomatoes) until the rice is 95% cooked. If necessary, add coconut milk, lemon juice, and salt.
Step 3
Spoon the mashed potatoes onto the plates, followed by the rice. Garnish with sliced mushrooms and grated cauliflower. Drizzle a little cider over the top. Finish with warmed brown butter.
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