I am celebrating today’s signing off on the final page layout of my “Reclaiming My Thorns” story, which is going to the printers with the rest of the Boobs anthology any minute, and I do so with this Special Dish for the Week:
Mushroom and Buffalo Risotto
I chop the ingredients with my new Cusinart Santoku knife, and make the sprouted brown rice in my trusty rice cooker.
I add the following ingredients into the coconut oil seasoned cast iron pan in the following order—feeling amazed that everything fits into this one pan, which can then easily go into the oven for the final tempering.
The ingredients include:
- onions, chopped
- buffallo stewing meat, once cooked, I cut the cubes into even smaller bite-sized bits
- cabbage, sliced
- shiitake mushrooms, chopped
- garlic, grated
- ginger, grated
- 1-2 tsp thyme
- 1-2 tsp turmeric
- 1/2 tsp black pepper
- 1/4-1/2 tsp sea salt
- can diced tomatoes
- 1 tsp Sambal Oelek
- water, to keep the dish from sticking to the pan
- sprouted brown rice, cooked
Once all the ingredients are mixed in the pan, I place the pan in the oven and bake the dish for about 45 minutes at 350F.
While the risotto bakes, I prepare some chopped French green beans for garnish along with a few strings of arugula.
I serve the mushroom and buffalo risotto with a dribble of olive oil on the garnish and a glass of Apothic Red.
Today, I have my fully bloomed potted tulips to keep me company, and my “Let Go” picture from a dear friend to remind me of my new way of being in this world—feeling grateful for all the experiences I am having as a result of shifting my focus above all else towards contentment.