>> 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.
Wild Edibles in Recipe: Burdock
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Edible Trees and Shrubs in Recipe:
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