Photo credit: Cafe Liz (http://food.lizsteinberg.com)
Our wonderful karma supervisor, Lise (@902LMR) is an insanely great cook and a knitter extraordinaire. Really, her food is up there on a restaurant level and her knitting is something you’d see in a store.
Here is a recipe she has shared with me that I thought you might enjoy… AND it’s cleanse diet friendly (minus the mushrooms but as Lise said, there are so few it’s alright to indulge). Keep reading for Lise’s recipe below and her cliff notes along the way!
Let me or Lise know what you think!! :D
Wild Rice & mushroom croquettes served on a bed of pureed sweet potatoes with a roasted tomato sauce
Ingredients:
- 1c wild rice
- 2c water
- 5 or 6 large roma tomatoes
- 1/2cup chopped green onion
- tiny sprinkle of sea salt
- 7 brown or white button mushrooms
- 1/4 small red onion
- 2 egg yolks
- 1/4c spelt flour for the wildrice/mushroom mixture
- 50g crumbled feta (or to taste… I probably would add more next time… or use Parmiggiano- Reggiano or Asiago)
- clove, allspice, pepper, rosemary, garlic for spices along the way
- 1/4c Almond milk for potatoes, and 1/2c almond milk for dredging croquettes
- 3/4c spelt grain bread crumbs
- 1/2c spelt grain flour for dredging
- 1c frying oil: (I used sunflower)
- more chopped green onion for garnish
Step one:
1c wild rice
2c water
(bring water and rice to boil and then cover - simmer for 40minutes or until all of the water has been absorbed… remove from heat source and let stand for five minutes… uncover and fluff with fork
Step two:
One large sweet potatoe - peeled and chopped
- put into pot with water on the stove and boil until sweet potato is soft and mashable :)
- add 1 Tbsp real unsalted butter, and 1/2c almond milk, dash of clove and allspice (just a small amount)
- pepper to taste (no salt)
- mash and stir around until the potato mixture is smooth (or you can use a hand mixer to make it ultra smooth)
While rice is cooking
- cut 5 or 6 roma tomatoes in half and roast in a 405degree oven until skins start to peel back-when done, remove skins and put tomatoes, green onions and touch of salt in a blender with about 1/2c of water… blend until smooth
- dice 7 brown button mushrooms and 1/4 of a small red onion: sautee in pan with minced garlic, pepper and rosemary… place in large mixing bowl when done. Add about 50g of crumbled feta/parm/asiago when mushroom/onion mixture cools down
- when rice is done cooking and has cooled slightly add to mushroom mixture
- add 1/4c - 1/2c spelt flour and the 2 egg yolks to this mixture (you want it to be able to stick together)
- place frying oil in deep pan and bring to heat over medium high temperature…. you want everything to sizzle when you put it in the pan otherwise it will fall apart :) )
- form mixture into 1.5inch disks and dredge… first roll in spelt flour coating the disk… then dip into the almond milk and then roll in the spelt grain bread crumbs covering the whole disk…
- place into hot oil and cook until golden brown and then flip… cook until golden brown… remove from oil and place on a plate with a paper towel (to absorb excess oil)
- my pan can cook three at a time… you want to be able to cook the croquettes without one touching the other……
To plate:
Place about 2tbsp of sweet potato puree in the centre of the plate and smoosh to make a nice .5inch think circle…. place fried croquettes on top (two or three per plate depending on the size you actually get) and top with tomato sauce
Garnish with a beautiful green onion because otherwise the plate looks really yellowy and drab… lol not very rainbow like… I’ll have to work on that part
We ate this alongside a sliced salad of fennel, red onion and honeycrisp apple with a sweet lemon thyme dressing and sunflower seeds.
I think Ive covered all of the bases
Enjoy!!!
