This evening as I cooked dinner, I really focused on enjoying the taste of each step of my Mushroom Brown Rice Risotto. I absolutely love to eat, and I love inspiring people to eat well. I have always said that if I was not a teacher, I would be a nutritionist, and in fact may step onto a similar career path in the near future. Focusing on the tasting aspect of cooking this evening was especially fun. Usually I rush right through, making tried and true recipes and not stopping to taste anything until dinner is served. However, I found my taste buds wildly stimulated by even the smallest amount of food just by focusing mindfully on the process of eating. I will walk you through the recipe step-by-step, as well as tell you where and when I tasted.
Mushroom Brown Rice Risotto (I developed this recipe from Mark Bittman’s recipe in this month’s Cooking Light)
1 cup short-grain brown rice
1 lb mushrooms of your choice
1 clove of garlic
1/2 small onion
1/4 cup red wine
3 cups vegetable broth
3 tbsp olive oil
Salt and pepper to taste
Step 1: Cook 1 cup brown rice in 2 1/2 cups water: Bring water to a boil, add rice, cook for 15 minutes (rice will not be done), drain, and set aside.
Step 2: Chop one clove of garlic and slice 1 lb of mushrooms
Enjoy the earthy, spongy texture of the mushrooms. If you’re brave, take a little taste of raw garlic, but don’t get too close to anyone tonight!
Step 3: Saute mushrooms and garlic for 6-7 minutes
Taste the sauteed mushrooms. Notice the difference between the raw and cooked ingredient. Which do you prefer? How does the texture and flavor change?Â
Step 4: Remove mushroom mixture and put it into a separate bowl. Chop 1/2 a small onion and saute it for 5 minutes. Then add brown rice and stir for 2 minutes. Add 1/4 cup of red wine and let the wine evaporate.
You know you want to: Take a nice long sip of the red wine before putting it into the risotto. How does it feel on our tongue? I had a spicy Malbec on hand and thoroughly enjoyed my taste of it!Â
Step 5: Add 1/2 cup of vegetable broth at a time until you have added 3 cups total, pausing to allow broth to absorb each time it is added. Stir the risotto constantly.
Taste the risotto as you go! Notice how it is crunchy yet flavorful at first and watch and feel it soften. Notice how the flavors meld and form a perfect harmony in your mouth.
Step 6: After 3 cups of broth have been fully absorbed, add in 1/4 cup of parmesan cheese (you can omit this to make this recipe completely vegan) and the mushroom mixture
Enjoy!
How did mindfully tasting the food as you cooked feel? For me, I found so much gratitude for the food, for it’s contribution to the meal, and to how beautifully each ingredient fit in with the next. Tasting and food in general can never be taken for granted. Tasting mindfully brings presence and love into your meal.
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