Topped with quail egg and a sprinkling of toasted sesame seeds, this delicious recipe comes courtesy of Wei Kitchen.
1 cup Venere black rice
1 pint Matsutake mushrooms, cleaned and sliced into quarters
1 bunch green onion, diced, with white and green parts separated
2-4 tablespoons shallot oil
1 teaspoon sesame oil
2 tablespoons soy sauce
2 cups F&L chicken stock
Sea salt and fresh ground pepper
Pickled or soft-boiled quail eggs (see recipe and method)
Toasted black sesame seeds
1. Pour shallot oil into a large, hot sauté pan on high heat. Add mushrooms to pan and cook for 2-3 minutes until softened and beginning to brown. Add in the white pieces of green onion, sesame oil, and soy sauce. Mix well and distribute mixture evenly across bottom of pan.
2. Carefully spoon rice evenly over your layer of vegetables Pour chicken stock into pan. Sprinkle with salt and pepper, cover, turn heat down to low and let simmer for 25 minutes or until rice is completely cooked and all stock has been absorbed by the rice. (Check the rice after 15 minutes to make sure bottom of rice is not burning and to mix evenly.)
3. Add the remaining green onion (diced green stalks) and mix well. Top each serving with your choice of pickled, or soft-boiled quail egg and a generous sprinkling of toasted black sesame seeds. If desired, drizzle lightly with Wei Kitchen shallot oil.
Another fantastic recipe from Wei Kitchen: It’s the perfect snack to munch on while waiting for trick or treaters!
3 tablespoons shallot oil
½ cup popcorn kernels
Salt, to taste
1. In a large heavy-bottom saucepan, heat shallot oil. Once hot, add 3 popcorn kernels and cover with the lid. After the 3 kernels pop, add in remaining kernels.
2. Cover with lid and gently shake pan while popcorn cooks. You should hear frequent popping. When popping sounds become less frequent (more than 2-3 seconds between pops), remove pan from heat and transfer popcorn to a bowl. Season with salt and additional shallot oil to taste.