by Admin | Jul 1, 2024 | Lunch, Whole Grains, Rice, and Pasta
Serves 6 to 8 • ¾ lb. green bell peppers (about 2 large) • ¾ lb. zucchini • ½ lb. small Japanese eggplants (about 3 eggplants) • 1 small yellow onion • ¼ cup olive oil • 1½ tsp. salt, or more to taste • 2 Tbs. chopped fresh cilantro (coriander leaves) • 1 tsp. crushed...
by Admin | Jun 30, 2024 | Whole Grains, Rice, and Pasta
Makes about 8 servings Filling • 2 oz. dried dark mushrooms • 1½ cups brown rice • 3 cups water • 1 tsp. salt, and more to taste • 2 Tbs. butter • 2 cups chopped onions • 2 cloves garlic, minced • 1 tsp. sweet paprika • ⅛ to ¼ tsp. hot paprika • 1 tsp. dill seeds • ½...
by Admin | Jun 29, 2024 | Lunch, Main Courses
• 2 oz. dried black mushrooms • ⅓ cup barley • ½ lb. fresh mushrooms • 1 large yellow onion • 4 Tbs. butter • salt • fresh-ground black pepper 1. Put the dried mushrooms in a bowl with 2 cups hot water and allow them to rehydrate for about 1 hour. Put the barley in a...
by Admin | Jun 28, 2024 | Salads & Dressings
This dish is made with both dried and fresh mushrooms. The dried mushrooms can be the wild black or dark brown ones that are imported from Italy or Eastern Europe, but I’ve also had success using the Japanese forest mushrooms—a wonderful, pungent flavor. Serves 6 • 2...
by Admin | Jun 27, 2024 | Side Dishes, Snacks
The mushrooms can be fried ahead of time and then reheated for about 10 minutes in a very hot oven, but the crusts will lose just a bit of their crispy pizzazz that way. Serves 6 • 1½ lbs. fresh, firm mushrooms • 1 cup dry bread or cracker crumbs • ⅓ cup minced fresh...
