Rice with Mushrooms and Cauliflower

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

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 - 6 oz
Vegetable Oil - 0 fl oz
Spanish onions - 2.6 oz
Garlic - 3 cloves
Dry White Wine - 1 tablespoon
Spiced Tomato Juice - 17 fl oz
Champignons - 10.1 oz
Onion - 4.6 oz
Cream - 10 fl oz
Thyme - 0.2 oz
Cider - 1 tablespoon
Green Butter - 1.4 oz
Cauliflower - 1.4 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.