Ingredients: Oil, Fiddlehead Fern, Garlic
Item Description: A creamy rice dish served with sauteed fern heads. It's a little bland.
I've got risotto rice! Thats probably a good idea for this dish. Butter (i forgot the recipe said oil!!! i forgot!!), sliced mushrooms, garlic, and some asparagus tips for the "fiddlehead fern. Probably some other flavourings as well.
To save time because its a busy weekday, im going to start the rice off in the steamer. We can sautee it in some butter and the other stuff later. I'll cook it with some crumbled up vegetable stock though. And water obviously.
After about 30 mins its nice and soft, dont worry that the stock hasnt mixed much since we'll be mixing it all up and cooking it more in a pan.
A generous chunk of butter and some crushed garlic go in the pan.
Once the garlics browned, sliced mushrooms and the rice can go in.
Ok so I have an idea right... to make the asparagus look more fern-like, im going to peel it with a peeler and twirl it a bit around my finger to make it all.. twirled... like a fern. I don't know if this will hold up but yeah.
I mean, sorta... right?
Oh! and I found some other great stuff to add. Fresh chives and some grated hard cheese. This should enhance the subtle, nutty, foresty flavour.
A very pleasant and wholesome creamy rice dish. Is it "a little bland"? Maybe bland isn't the right word... its light and subtle but it has a variety of flavours with the garlic, mushroom, veg stock and cheese. It smells very aromatic and garlicky. Maybe I should have used some white wine or truffle oil to give it more of an edge? Also long thin strips probably isnt the optimal way to eat asparagus, its very fibrous.
No comments:
Post a Comment