Posted on Wednesday 26 February 2014
For the rice I used half a cup of leftover white wine, a generous amount of rosemary, a cube of herb boullion, a drizzle of olive oil, half a red onion, a clove of garlic, several large cremini mushrooms and the soaked chopped lobster mushroom. I left the nuts to add to the end.
This was about halfway though the 20-25 minute cooking, adding more water as needed and stirring to bring out the starch creaminess. The rosemary against the mushroom gave it a strong good taste. The nuts and seeds added a little more texture and added to the nutritional profile.
I guess between the eddoes and rice from overseas, the lobster mushroom from B.C., the pecans, pumpkin seeds and walnuts (California? not sure, from bulk) and the fruit this is more of 20,000 mile diet on average. The blueberries are from Chile, the kiwi from Italy, the bananas from Honduras, the pears from USA, the citrus from China, the Spartan apples from Canada (unspecified), the mint and whisky maple liqueur from Quebec. But on the other hand, we aren’t going on a rutabaga diet for the winter. There’s often that toss-up. Support less or no pesticide food or local. Once people pay for food that is more healthy, less poisoned there will be more economic incentive to accept the losses that come with insects as it still will be more profitable.