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Rustic Rice with Wild Lamb's Quarters & Mushrooms
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(5.00 out of 5 stars) 1 reviewAbout the Author: John Immel, 
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Meal: Lunch-Dinner
Recommended for: Autumn-Winter
Type: Mushrooms, Grains
Style: Wildcrafted
Preparation: Boiled
Servings: 4
Prep Time: 5 minutes
Cook Time: 45 minutes
ayurvedic perspective
About Rustic Rice with Wild Lamb's Quarters & Mushrooms
The hearty, rich flavor of Lamb's quarters, abundant in nature and urban settings, is a perfect complement to woody, earthy mushrooms and rustic brown rice. Shitakes, oyster mushrooms, thinly sliced portabellos, and common criminis from the grocery store are all excellent choices. If you are a mushroom hunter, pick lamb's quarters while out on your foraging exhibition to enjoy a truly wild-crafted meal. Due to their abundance, Lamb's quarters are an excellent first adventure into the world of harvesting your dinner directly from the earth.ingredients
| 1/4 tsp | Black Pepper |  | | |
| 1 c | Brown Rice | | | |
| 1 c | Crimini & Button Mushrooms | |  |  |
| 2 tsp | Ghee | | | |
| 2 lbs | Lamb's Quarters | | | |
| 1/2 tsp | Salt (Mineral Salt) | | | |
| 1/4 c | Sunflower Seeds | | | |
| 1/2 c | Yellow Onion | | | |
preparation
1. Dice 1/2 of a medium yellow onion. Heat 2 cups water to a boil in a teakettle or saucepan.2. Meanwhile, sautee diced onion in 2 tbsp ghee in large pot. When the onions turn translucent, add rice & sunflower seeds. Roast the rice and seeds until slightly browned, releasing a rich aroma into the room. Then pour in your boiling water and add salt.
Cover and reduce the heat. Let simmer until all the water is absorbed and rice is tender. This usually takes about 45 minutes.
3. In a frying pan or cast iron, sautee mushrooms in 1 tsp ghee. When the mushrooms are tender and fully cooked, add lamb's quarters. Sautee for 2 minutes and remove from heat. Add salt and pepper to taste.
4. To serve, scoop your hearty sunflower rice onto a plate. Place a serving of lamb's quarter mushrooms on top of the rice. Enjoy!
About the Author
John Immel, the founder of Joyful Belly, teaches people how to have a healthy diet and lifestyle with Ayurveda. His approach to Ayurveda exudes a certain ease, which many find enjoyable and insightful. His online course Balance Your Ayurvedic Diet in a Week provides tools for gracefully healing with Ayurveda to thousands. John also directs Joyful Belly's School of Ayurveda , which specializes in digestive tract pathology & Ayurvedic nutrition. John and his wife Natalie recently published Explore Your Hunger: A Guide to Hunger, Appetite & Food.John's interest in Ayurveda and digestive tract pathology was inspired by a complex digestive disorder acquired from years of international travel, including his public service work in South Asia. John's commitment to the detailed study of digestive disorders reflects his zeal to get down to the roots of the problem. His hope and belief in the capacity of each & every client to improve their quality of life is nothing short of a personal passion. John's creativity in the kitchen and delight in cooking for others comes from his family oriented upbringing. In addition to his certification in Ayurveda, John holds a bachelor's degree in mathematics from Harvard University.
John enjoys sharing Ayurveda within the context of his Catholic roots, and finds Ayurveda gives him an opportunity to participate in the healing mission of the Church. Jesus expressed God's love by feeding and healing the sick. That kindness is the fundamental ministry of Ayurveda as well.
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Learn about Ayurveda from the author of this article and founder of Joyful Belly,John Immel.
