1 cup wild mushrooms (morels,
chanterelles, porcini) or button mushrooms
1/4 cup chopped shallots
2 cloves garlic, minced
1 tsp sea salt
2 cups cooked brown rice
1 pound green cabbage
Method :
Toast pine
nuts at 375F for 5 minutes. Heat oil in a medium skillet and sauté
mushrooms, shallots, garlic and salt until mushrooms are limp. Stir in
pine nuts and brown rice and let cool. Wash individual leaves of
cabbage, steam for 1 minute, and let cool. Preheat oven to 375F. Roll
rice mixture up in 2 or 3 leaves of cabbage for each roll, and place
each roll in lightly oiled glass casserole dish, seam side down. Cover
lightly with foil and cook at 375F for 20-30 minutes.
Serves 8
A quick and
easy take on an Old World favorite, this dish uses a combination of wild
mushrooms, pine nuts and shallots for an exotic appetizer or a main
course.
