Burdock Brown Rice and Mushrooms Recipe
4 large mushrooms of your choice
1 tbsp. olive oil
1 medium burdock root
Cold, salted water for soaking burdock root
2 cups cold water for cooking rice
1 cup long-grain brown rice
1 grated carrot
1/2 tsp. sea salt
Preheat oven to 350°F.
Cut mushrooms into small pieces.
Scrub burdock and whittle into slivers – then place them into the cold, salted water. Soak for 5 minutes. Drain and place burdock into a pan with 2 cups water, olive oil, rice, mushrooms, carrots and salt. Bring to a boil while stirring occasionally.
Remove from stove and place into a lightly greased casserole dish – cover and bake for 45 minutes. Remove from oven, uncover, fluff and let stand 5 minutes before serving.
Edible Wilds in Recipe: Burdock
