This column has featured recipes from my friend Lexi Rojan at Wingstem Farm before. Lexi and her family grow and forage some great ingredients featured in this recipe. I was very excited to see the culinary use for lemongrass here. I love lemongrass tea and have grown it for years for that purpose but never cooked with it. Here she combines her garden-grown lemongrass and turmeric with log-grown shiitake and wild foraged puffballs.
Ingredients:
Quarter pound shiitake, sliced
handful of puffballs (or container of tofu)
4 carrots, sliced
3 eggs, beaten
sesame oil
liquid aminos
half an onion, chopped
1 cup basmati rice
1 finger turmeric
1 bulb of lemongrass
Directions:
Cook rice using package directions adding the turmeric and lemongrass
bulb when you add the water. Heat oil in pan, saute on medium high chopped onion and sliced shiitake. Add sliced carrots, cook till softened. Add half cup of frozen peas. Add crumbled puff balls. Squirt of aminos. If food sticks to pan, add a little water to steam, and after it’s cooked off, add a little oil. Add beaten eggs and scramble. Mix together and serve.
By Anna Wills
