Wild mushrooms are the best non-animal source of vitamin D going and some have the added benefit of vitamins B and C as well. They are also a good source of antioxidants such as polyphenols that have been linked with cancer-risk reduction and antiaging.
To prevent mushroom poisoning, mushroom gatherers need to be very intimately familiar with the mushrooms they intend to collect, including knowledge of the toxic species that look similar to these edible species. Best buy from a trusted health store or supermarket.
1 cup Arborio rice ( or barley)
2 shallots, finely chopped
2 garlic cloves, finely chopped
4 cups of sliced wild mushrooms,
3 to 4 cups stock - veggie
½ cup grated parmesan cheese
½ cup whipping cream
1 tablespoon of olive oil
¾ teaspoon salt
¾ teaspoon ground black pepper
1 bunch cilantro, rough chopped.
1. In a large skillet place oil, shallots and garlic, sauté gently till onion is tender.
2. Add rice and mix well with onion ensuring to coat each grain of rice in the oil.
3. Add the ½ the mushrooms and some stock, stirring constantly, the object is to have the rice absorb the stock before adding more stock.
4. Add seasoning and continue adding stock until rice is 2/3 rds cooked.
5. Add remaining mushrooms and more stock till rice is completely cooked and tender.
6. Add cream and cheese, mix well.
7. Serve with green salad and garnish with chopped cilantro.
8. Cooking the rice will take approximately 20 to 30 minutes.
Stirring the skillet constantly will ensure the rice stays separate and does not stick
Special Diet: Vegetarian
Category: Vegetarian Entrees
Submitted By: OK In Health
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Description: Pity the American dandelion. In countries across the world the dandelion is considered a delicious vegetable and is consumed with affection–and dandelion has been used for medicinal purposes for centuries. In America, it is most often cursed as an irksome weed and is pulled, poisoned and otherwise generally maligned.
Dandelion gets its name from the French "dents de lion", or lion's teeth, which describes the jagged edges on the leaves. The "lion" part might be there due to the fact that the fluffy yellow flowers of the plant resemble a lion's furry mane.
Dandelion greens are loaded with beta carotene, the carotenoid phytonutrient that is a precursor to vitamin A.
Dandelions help to support digestion.
Known to reduce swelling and inflammation.
Traditionally used as an anti-viral, treatment for gout, eczema, jaundice, and edema.
Function as both mild laxative and gentle diuretic properties to purify the blood and cleanse the system.
Dandelion greens have a reputation for bitterness, but they are nicely so, and the bitterness is balanced by a lovely spiciness similar to arugula. Mature greens can get pretty bitter, but this can be tamed by blanching them.
The time to harvest dandelion greens is early in the spring, when they are their youngest and before they flower. They can be harvested again in late fall as they loose some of their bitterness after a frost. Look for young dandelions growing in rich, moist soil, making sure not to forage close to roads. They taste fresh and easy to add to any salad!
This recipes is so simple to make.