>> 4 large mushrooms of your choice
>> 1 medium burdock root (about 6")
>> Cold, salted water for soaking burdock root
>> 1 cup long-grain brown rice (or parboiled rice)
>> 3 tbsp miso (optional)
>> 3 tbsp butter
>> 1 grated carrot
Cut mushrooms into small pieces.
Scrub burdock and cut into slivers – then place them into the cold, salted water. Soak for 5 minutes.
Meanwhile, cook the rice according to package directions. Add the miso to the water before adding rice.
Drain the burdock. Melt about 3 tbsp of butter in a frying pan and place burdock into the pan. Saute, stirring frequently, for about 5 minutes. Add in carrots and mushrooms and continue sauteing another 5 minutes.
When the rice is done, stir in vegetables. Let sit 3 to 5 minutes before serving.
Wild Edibles in Recipe: Burdock
Wild Fungi in Recipe:
Edible Trees and Shrubs in Recipe:
Recipe Category: Main Dishes
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