Wild Rice with Figs and Balsamic Mushrooms

The chewy texture of wild rice is satisfying to the Yang part of us. It is comforting and light in the fall and goes well with many versatile companions, such as squash, cranberries and apples. This recipe adds color, texture and dimension to any meal. It can be served cold or hot.



Ingredients for 6 servings: 


2 cups of water or mushroom broth

1 cup of wild rice, rinsed

2 tbsp extra virgin olive oil

½ pound of dry mushrooms (can be shitake, chanterelle or a combination of both)

8 large figs

4 tsp balsamic fig vinegar (or regular balsamic vinegar)

½ cup thinly sliced scallions, plus more to garnish

1 cup fresh arugula leaves

3 tsp of mesquite

3 tsp maple syrup

3 tsp of Viveda Spices for your dosha

½ chipotle
Salt



For Pitta: add fennel

For Vata: add grated ginger

For Kapha: add cardamom



Preparation:
 
Soak the mushrooms in water for 10 minutes until hydrated. Use the same water to cook the rice. Cook the rice until tender (approximately 30 minutes.) Add the mushrooms and cook a bit longer, until tender (about 15 minutes). Add more water if necessary.

 Meanwhile, make the sauce. Heat the olive oil in a pan and add the scallions and figs. Cook for 3 to 4 minutes. Place in a bowl and add the chiplote, mesquite, maple syrup, salt and Viveda Spices for your dosha. Mix all the ingredients together and add to the rice. Add fresh arugula leaves and mix well.