by: Chef Daniel Humm
Cook Time
30 minutes
Prep Time
30 minutes
Yield
4 servings
Chef Daniel Humm
Daniel Humm, the acclaimed chef-owner of NYC restaurant Eleven Madison Park, created these exclusive recipes to elevate everyday entertaining.
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Total Time
30 minutes
Prep Time
30 minutes
Yield
4 servings
summary
The donabe pot is one of my favorite ways to cook at home and for my family. The way all of the flavors meld gently together in one pot always makes for a delicious and warming experience. Once you begin to understand the different ways to cook in the donabe, it becomes relatively consistent and easy to execute across a variety of ingredients.
ingredients
- ¼ cup leek, cleaned and sliced thin
- ¼ cup onion, minced
- 2 tablespoons garlic, minced
- ½ cup Anaheim peppers, seeded and minced
- 1 jalapeño, seeded and minced
- 1½ cup short-grain brown rice or sushi rice
- 3 cups vegetable stock
- ¼ cup black trumpet mushrooms, cleaned
- ¼ cup shitake mushrooms, stems removed
- ¼ cup maitake mushrooms, stems removed
- 1 teaspoon Calabrian chili, seeded and minced
- 1 Meyer lemon, zest and juice
- 2 tablespoons chives, sliced thin
- 2 tablespoons cilantro, chopped
- 2 tablespoons scallions, sliced thin
- 2 tablespoons oregano, sliced thin
- 1 bunch Easter egg radishes, sliced thin
- Kosher salt, to taste
- Extra-virgin olive oil, to taste
directions
- Add a small amount of olive oil to the bottom of the Daniel Humm Flameware Donabe and place it on the burner over medium-low heat.
- Once the oil heats, begin to sweat the leek, onion, garlic and peppers over low heat. Cook until soft—about 8–10 minutes.
- Add the rice and vegetable stock and bring to a simmer. Season with salt to taste. Lower the heat, cover and simmer the rice for 25 minutes.
- Open the lid and spread the mushrooms over the top of the rice in an even layer. Replace the lid and continue to cook for 15–20 minutes until the liquid has fully absorbed and the rice is tender. Add the Calabrian chili, Meyer lemon zest and juice, and herbs to finish.
- Make radish salad for the side: Arrange radish slices on a plate, drizzle with olive oil and garnish with salt.
notes
This Wild Mushroom Rice recipe can be done with a variety of mushrooms based on seasonality or availability.
The “sofrito” (leek, onion, garlic, and peppers) can be prepped and cooked ahead of time to speed up the overall cooking time.
