Brown Rice Baked with Burdock and Dried Mushrooms

Name: Brown Rice Baked with Burdock and Dried Mushrooms
Yield: 4 servings
Cuisine: Japanese
Ingredients: 4 medium dried shiitake (forest or Oriental mushrooms); 4 medium dried shiitake (forest or Oriental mushrooms); 4 medium dried shiitake (forest or Oriental mushrooms); 2 cups hot water; 1 tablespoon vegetable oil; 1 medium burdock root (about 4 ounces), scrubbed; 2 cups cold water mixed with 1 teaspoon salt; 1 cup long-grain brown rice; 1 small carrot, cut into tiny dice; ½ teaspoon salt, or to taste; ½ teaspoon salt, or to taste

Preparation info

4
servings

Difficulty
Easy

Appears in

Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

About

Toasty brown rice, strips of shiitake, shreds of burdock, and tiny dots of carrot have a warm, sweet sylvan savor. Baking the mixture ensures firm, separate grains of rice and a subtle blending of tastes.

Ingredients

4 medium dried shiitake (forest or Oriental mushrooms)
2 cups hot water

Asia
Europe
Americas
Japan
United Kingdom
Taiwan
United States
Hawaii
Siberia
Side dish
Gluten-free
California
Scotland
Vegan

Method

Combine shiitake, hot water, and oil; let stand at least ½ hour, stirring occasionally. Drain and reserve liquid; strain through cheesecloth if sandy. Cut shiitake caps into thin strips (reserve stems to use in future stocks).
Peel burdock a little at a time; with a paring knife whittle off long, sharp, diagonal slivers, placing them in cold salted water as you