For sometime I’ve been eyeing the forbidden black rice in the bulk section of my market, I’ve not had it before but it looked exciting. And then one day the black rice was out of stock for about two months! Finally, I see it again and without hesitation make my purchase - because who knows. Well, I didn’t use it right away in fact it sat in the cabinet for about two months until today when I had an idea. There’s been an appetizer I’ve been eager to try, a wild mushroom cipollini salad with horseradish dressing from the Candle 79 vegan cookbook, a popular dining restaurant in NYC. The horseradish dressing called for white wine, oil and tofu neither of which I used. Instead, I used cashews as the base and added fresh dill weed along with other ingredients not used in the recipe. Sometimes inspiration comes from just hearing the name of an ingredient or a combination - such as the mushroom and onions in this dish. So instead of a salad appetizer the addition of rice makes it a meal.
Aside from the dressing, It’s simply seasoned with salt and pepper and packs a lot of flavor. The rice has a great firm texture and I love the dark color, and with the dark mushrooms lends a rustic feel to the dish and the baked onion are incredibly sweet.
Forbidden Cipollini & Portabella with Horseradish Dill Dressing
1 cup forbidden rice
4 Cipollini onions peeled
2 large Portabella mushrooms
Fresh dill weed
Pre heat oven to 350 rack in middle
1. Rinse the rice under running water add it to a medium pot with two cups water, pinch of sea salt and 1 garlic sliced in half. Bring to a boil and then lower heat to a simmer and cover for 45 minutes. When done add two pinches of sea salt and pepper.
2. Peel the cipollini onions and slice once lengthwise in half. Toss with olive oil, salt and pepper and place on parchment lined baking sheet. Bake for 25 minutes until soft.
3. Wipe any dirt off the portabella and cut into quarters. Sauté them in 1 tbsp oil on medium heat and sprinkle with sea salt and pepper. Sauté for 5-8 minutes until they are tender do not over cook they should still be meaty. Set aside in small bowl
Horseradish Dill Sauce
makes 1 cup
makes 1 cup
½ cup raw unsalted cashews
½ cup soy or almond milk
2 tsp fresh horseradish peeled and grated
1 shallot diced
1 garlic minced
2 tbsp fresh lime juice
1 tsp Dijon mustard
¼ tsp sea salt
Large bunch fresh dill large stems removed
1. Saute the shallot and garlic in 2 tsp oil until tender about 4 minutes
2. Add the non dairy milk to a blender followed by the sauted onions, horse radish, lime juice, Dijon mustard, sea salt and blend until creamy. Add the dill weed and blend again.
Add a heap serving of rice, followed by portabella mushrooms and topped with onions with a side of horseradish dill dressing.