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.
2 cups of water or mushroom broth
1 cup of wild rice, rinsed
2 tbsp extra virgen olive oil
1/2 pound of dry mushrooms (can be shitaki, chantenelle or a combination of both)
8 large figs
4 tsp balsamic fig vinegar (or regular balsamic vinegar)
1/2 cup thinly sliced scallions, plus more to garnish
1 cup fresh arugula leaves
3 tsp of mezquite
3 tsp maple syrup
3 tsp of Satya Spices for your dosha
For Pitta: add fennel
For Vatta: add grated ginger
For Kapha: add cardamom
Soak the mushrooms in the 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. Add more water if necessary. Meanwhile, make the sauce. Heat the olive oil in a pan and add the scallions and figs. Cook them for 3 to 4 minutes. Place them in a bowl and add the chiplote, mezquite, maple syrup, salt and Satya Spices for your dosha. Mix all of the ingredients together and add to the rice. Add fresh arugula leaves and mix well.