Forbidden Black Rice & Roasted Pumpkin

7 oz Roasted Pumpkin or Butternut Squash
1 fl oz Canola Oil
4 oz Forbidden Rice
3 oz Buttered Leeks
1 grilled Portabello Mushroom Cap
½ oz Toasted Walnut Pieces
½ oz Farmer’s Cheese
2 fl oz Lemon Caper Beurre Blanc

Wash, peel and roast pumpkin or squash, then slice lengthwise into long strips. Place oil in hot pan. Add rice and toss to reheat. Add butter leeks to pan and toss to reheat. Place two slices of pumpkin on plate. Top with black rice and leeks. Top with grill mushroom cap. Sprinkle cheese and walnuts over all. Drizzle beurre blanc over.

Makes – 1 serving

Forbidden Rice

2 cups Chinese Black Rice
3 ½ cups Water
½ tbsp Salt
¼ cup Canola/Olive Oil blend

Wash rice three times. Add rice, water and salt to a sauce pot and place on stove to boil. Allow to boil for 1 minute then cover and cook for 45 minutes on low heat (do not uncover). After 45 minutes, remove from heat and allow to stand for 10 minutes. Add oil and toss.

Makes 5 – 6 portions

Buttered Leeks

20 oz Leeks
3 oz Butter
2 tbsp Salt (or to taste)
1 tsp Fresh Ground Pepper

Wash leeks well and cut in rings. Melt butter in large pan and add leeks, salt and pepper. Braise until all liquid is gone. Remove from heat before they brown.

Makes – 5 portions

Lemon Caper Beurre Blanc

2 cups Chardonnay
2 tbsp minced Shallots
Juice from one lemon
2 tbsp Capers
3 ½ sticks Butter
2 tbsp Heavy Cream
1 tsp chopped Fresh Italian Parsley
Salt to taste

Add wine, shallots and lemon juice to sauce pan. Reduce by 3/4. Add capers and heavy cream and reduce by 1/2. Remove from heat and slowly add butter, a little at a time. Whisk to incorporate as you add butter. Finish with parsley and salt.

Makes 1 cup

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.