- 1 cup sticky rice
- 1 cup organic pastured buttermilk
- 1 cup filtered water
- ½ cup dried porcini mushroom pieces
- 4 cloves of garlic, minced
- 3 organic green onions, sliced
- ⅛ teaspoon sea salt
- black pepper, to taste
- unhulled sesame seeds, for rolling
- Place dried mushrooms in a bowl and cover with room temperature water. Let them soak for 20-30 minutes. Drain the mushrooms, saving the soaking liquid. Taste a mushroom – if it feels gritty at all, rinse them under running water. Gently squeeze excess moisture out of the mushrooms and set aside.
- Place rice into a medium saucepan and pour in buttermilk and water. Cover and bring to a boil. Once boiling, reduce heat to low and simmer for 20 minutes, covered.
- While the rice is cooking, pour a couple tablespoons of the mushroom soaking liquid into a medium skillet over medium heat. Save the rest of the soaking liquid to add to soups or other dishes. Once the pan is hot, add the garlic, green onions, and rehydrated mushrooms. Cook, stirring frequently, until everything is hot and cooked through. There should be no liquid left in the pan, and the mixture should be fairly dry.
- Once the rice is done, lift the lid and fluff with a fork. Gently mix in the mushroom mixture, salt, and pepper. Taste and adjust seasoning. Place the rice mixture in the fridge until just cooled enough to handle.
- Pour sesame seeds into a dish for rolling. Have a plate nearby. Wet your hands to prevent the rice from sticking to you, then grab a handful of rice and roll it into a tight ball, about 2″ across (or whatever size you’d like). Place on the plate you have set aside. Once you have 3-4 balls, roll them in the sesame seeds and place back on the plate. Re-wet hands as needed and repeat until all rice has been used up.
- Serve over top a salad, sautéed veggies, in a lettuce wrap, or on their own with a small dish of organic gluten-free tamari for dipping.
grain-free // millet, amaranth
seed-free // crushed pine nuts, cashews, or almonds