Superfood has met comfort food in this elegant and hearty Porcini Mushroom, Greens, and Forbidden Rice Gratin! This recipe is vegetarian and easily gluten free.
Last week I shared about a trip to the grocery store and my discovery there. This week, I want to share more about what I found, and then we’ll dig into this Porcini Mushroom, Greens, and Forbidden Rice Gratin.
To review from last week, my grocery store shared a series of educational signs about why organic matters, attempting to educate its patrons on the importance of supporting organic agriculture. I was reminded about this again, this weekend, when Rob and I went to see The Messenger, a documentary. Have you seen it?
One of the signs the store shared was reasons for supporting organic agriculture. One point that has stuck in my mind is organic farming supports biodiversity; “An organic farm is the equivalent of reforestation. An industrial farm is the equivalent of clear cutting native habitat with a focus on high farm yields.”
One can point to pesticide use as an example as to why conventional farming does not support biodiversity. Take neonicotinoids (ie neonics), a class of pesticides. These pesticides have been linked to honeybee and native bee declines. Important because one out of every three bites of food we eat is the result of bee pollination. But neonics also harm terrestrial, aquatic, and marine invertebrates by leaching into the soil and waterways undermining health and welfare of the food chain.
Some are calling the widespread use of this class of pesticide the next Silent Spring because they are persistent, toxic and mobile. Do you remember DDT? My concern is not only human health, but the overall well-being of other living things of which we are intricately tied to. Do the benefits of using these neonics outweigh the risks?
At upwards of $2.6 billion in industry sales (2009), and scientific suppression in our government’s decision-making process, consumers will need to vote with their pocketbooks. The unfortunate thing is, you won’t see this on nightly or cable news, popmedia or our presidential candidates debating it in an effort to bring light to this urgent issue.
But the bottom line is, as consumers, we have a choice to make. With Spring upon us, I hope you’ll consider this important issue and how it affects each of us, including other living things we share our planet with. Thankfully, some home improvement stores will or have stopped selling some of these toxic concoctions for home use. But buyer beware. There are other potent, damaging pesticides still on the shelves.
Resources: This video, although slightly dated, is a review of the issue and discusses neonics pervasiveness. This Ted Talk explains the importance of pollinators, conventional farming practices and pesticide impact on bees. To take e-action, I signed up for NRDC’s action alerts. Action can be taken here on the neonics issue. I use this resource for planting pollinator friendly plants, listed by region. Finally, how we can all play a role in bringing back pollinators. To find a local farm or CSA, local harvest has you covered.
I know this isn’t easy information to digest. But it’s important and each one of us has the power to make a difference.
Let’s talk about this gratin, a much lighter subject.
Porcini (say it with me! ‘por-tchee-knee’) mushrooms can be found year-round in dried form, typically in 1 oz bags. I find them at my local Co-Op, along with forbidden rice (AKA purple or black rice). Either ingredient can be found here or here if you’re unable to find them locally.
This gratin is packed with superfoods. For example, mushrooms are powerful in immune system support and are protective against cancer. Forbidden rice rivals blueberries in anthocyanin, an antioxidant. It has anti-inflammatory properties and is protective against heart disease and cancer. No doubt our immune system can use all the support it can get in our modern world.
Porcini mushrooms and forbidden wild rice pair well because they both impart a nutty, umami flavor while the porcini also add a firm, meaty texture. Gruyère adds a bit of richness and indulgence.
The swiss chard and kale are courtesy of our local farm. If you find these greens locally, they have probably been overwintered and are particularly sweet and tender. I claim that comfort food has met superfood. Hearty enough to be served as a main, it won’t last long!
the recipe
Porcini Mushroom, Greens and Forbidden Rice Gratin
Ingredients
- 1 oz Dried Porcini Mushrooms 28g
- 1 C Forbidden Black Rice 194g
- 4 1/2 C Yellow or Sweet Onions sliced into thin 1/2 moons (about 2 large onions) 344g
- 1 Tbs Coconut Oil Virgin, Unrefined* (see note)
- 2 Tbs Butter divided
- 1 tsp Sea Salt divided
- 1 tsp Pepper divided
- 2 1/2 C Kale, chopped 104g
- 2 C Rainbow or Swiss Chard, chopped 118g
- 1 1/2 C Bread Crumbs** Gluten Free if needed 116g, see note
- 8 oz Gruyere grated, 227g
- 1/2 tsp Fresh Thyme chopped
- 1/4 tsp Nutmeg
- Fresh Thyme for Garnish
Instructions
- Bring 2 C of water to boil. Place porcini in heat proof bowl and pour the boiling water over the porcini. Cover for 30 minutes to soften the porcini.
- Put the black rice on to cook. Fill stock pot with rice, a pinch of sea salt and 2 C water. Bring to a boil, turn the stove to low, cover and cook for about 30 minutes. When cooking is complete, the rice will be tender and no water will remain. Place rice in large mixing bowl. Set aside.
- Cut the onions in half and slice length wise so that your slices are thin and long. Melt the coconut oil and 1 Tbs butter in a large non stick sauté pan. Place the onions in the pan with 1/2 tsp salt and 1/2 tsp pepper. Cooking on medium to low heat, these will take about 30 minutes to caramelize. Don't rush them else they'll burn. Low and slow here. Stir occasionally.
- For the greens, wash the kale and chard. De-stem the kale. Ribbon the greens by rolling the leaves up, length wise, then cutting about 1/2" ribbons. Then, rough chop the ribbons in 1/2. Set aside.
- Melt 1 Tbs butter and mix it into the bread crumbs. Set aside.
- Preheat the oven to 375F (190C). After the porcini have softened, strain the porcini through cheese cloth, reserving the broth. Squeeze the cheese cloth so that the broth is extracted from the porcini. Give the mushrooms a good rinse in a sieve to make sure they are free from debris. Rough chop the porcini and place them in the large mixing bowl with the rice. Strain the broth through the sieve again. Measure out 1/3 C (80g) of the broth and set aside. Freeze or refrigerate the remaining broth for future use.
- When the onions are done caramelizing, add the greens to the sauté' pan, with the onions. This may be done in batches if needed. When the greens just start to wilt, pull them from the pan and put them in the large mixing bowl with the cooked rice and porcini.
- In the large mixing bowl, mix all the rice, porcini, greens, caramelized onions, 1/2 the grated gruyere, thyme, nutmeg, and 1/2 tsp salt and 1/2 tsp pepper. Mix to evenly distribute the ingredients. Taste to check seasoning. Now is a good time to adjust if necessary.
- Prepare a 3-4 Quart casserole by spraying it with cooking spray. Pour the rice/greens mixture in the dish, smoothing it out. Pour a 1/3 C (80g) of the broth over the mixture. Spread the remaining gruyere over the top, then top the gratin with the breadcrumbs. Bake uncovered for 25 minutes. Garnish with fresh, chopped thyme.
- Store in a covered container for up to three days.
Notes
I just made this forbidden rice recipe last night as a side dish with our Sabbath dinner. It was delicious. Most friends wanted seconds! It was the first time I’ve made a recipe from Vanilla & Spice and my friends all wanted me to share the Vanilla & Spice blog with them!
Oops, please correct my Vanilla & Spice. I meant Vanilla & Bean!
Hi Robin! Thank you so much for your note, kind words and trying a recipe out! I’m so happy you and your friends enjoyed this one… the forbidden rice is key. Thank you too for sharing the blog with your friends! I appreciate it so much! :D
Thank you so much for continuing to bring light to such an important topic, Traci. My husband and I have been paying close attention to the presidential debates and it infuriates me that no one ever mentions our food industry. It is one of the largest causes of many of the issues we face with our healthcare system and (as you point out) the environment as well. Why isn’t anyone talking about this? Greed. There is so much money to be made off of mass producing food, pharmaceuticals, surgeries, etc. No one wants to address the fundamental problems when they can get rich off the band-aids that get thrown on top of them. We deserve better and I hope more people start to realize that and put their money towards something that makes a difference, not whatever is cheapest at the moment.
Enough ranting! This gratin is simply beautiful. I love that you used dried mushrooms. They add so much flavor and I can imagine they taste even better topped with bread and cheese! ;)
Love your rants Sarah! I’m with ya!. Yup, the food industry is left in the dust by most of our elected officials. It’s all connected. Health, environment, our choices… how we expect food to be convenient. You want more racket? Go see Michael Moore’s new movie and read up on how food is viewed in European countries. Talk about a sad state of food affairs in America. We need slow food back. But I’m finding, the longer I’m around, that it’s all about convenience. Even now, with the preboxed meals that are shipped to your door. Have you seen the packaging that goes into those boxes? The waste from all the plastic packaging? Oh my Sarah!! You are so spot on.. people putting $ towards something that makes a difference.
I love how informational your posts have become, Traci! This is such an important topic, and you’re right that it’s not going to get much headline news coverage. Here in SF, I feel lucky that I’m surrounded by a lot of like-minded people who care about these topics too. And I do think that our wallets are a really important voice–and its the voice that grocery stores will play the closest attention to! Now…on to this gratin! What a thing of beauty, my friend! I love all of that melted cheese, and I can just imagine how perfectly it pairs with those mushrooms. I have only experimented with dried mushrooms a few times for Asian soups, but now I am going to be on the lookout for porcini! Thanks for the inspiration (and information!), my dear!
Thank you Julia! A new goal in 2016… for posts here and there. Important, I agree. It’ll never get headline news unless celebrities start talking about it or we’re in a crisis regarding the problem. So glad you like the gratin. It has such rich, umami notes and it’s quite filling. One of my favorite ingredients in this is the mushrooms and I know you’re a fan! I hope you enjoy this, Julia!
I am very new to this subject. I have to watch the TEDTalk and read the material about it. But it is very interesting. Very informative indeed.
I tried the forbidden rice last week the first time when I saw it in the bulk section of our local whole foods. Until then I had heard about it but never used it. Since then I have been experimenting on making a breakfast cereal (porridge) out of it. My husband and I love it.
This dish sounds and looks so good. I love the addition of bread crumbs and gruyere. So well done, my friend.
Cheers!
I’m so happy to hear your learning more about this, Aysegul. It impacts our lives, and all living things, everyday whether we realize it or not. Hooray for forbidden rice! I’ve heard about using it as breakfast but have not tried it myself. I bet it is fabulous with mango and coconut milk! Looking forward to your recipe! xo
As soon as I read ‘ neonicotinoids,’ I started shaking my head and thinking about our poor honeybees. Several years ago, we lost an incredibly strong and productive hive nearly overnight. We noticed bees on the ground near the hive, spinning in circles, looking like there was some sort of neurological issue. We were almost certain it was because someone sprayed. Whether or not it was specifically neonicotinoids, we’ll never know. But we’re pretty sure it was due to some form of pesticide. Then with our hive weakened, another hive started robbing our bees honey reserves. We opened up the hive to see what was going on, and much to our surprise we found the queen and two of her attendants protecting her from the invading hive. We quickly scooped her up and found another beekeeper in the area that just so happened to loose a queen earlier that week. So if anything, I guess it’s nice that we were able to re-queen her. Otherwise, it was a very sad occasion. We loved our hive – we hope to get another one once we finally get settle in a permanent location.
Ok sorry, bake to your fabulous recipe! I love how informative your posts are and the recipes you create are just incredible! Certainly this porcini dish is totally drool worthy! In fact, my stomach just made a very loud growl! :P
Oh Kathleen… thank you for sharing your story about your hive. What a terrible, heartbreaking loss. It’s happening everywhere.. and you know, for the first time two years ago, Rob and I saw honey bees dying on our porch, doing what you described, spinning in circles. We knew when we saw it, what had happened. Since we live in a farming community and a neighborhood, I worry this will become a familiar sight, as we saw it again last summer. Helpless you watch. Watch the pollinators (bees in this case), watch the farmers spray their crops (luckily we have several organic farms – but still many more conventional), and the neighbors spray round-up and other poisons on their lawns. It’s so frustrating. I’m so happy you were able to get your queen relocated! Hopefully she has survived and gone on to create a productive hive. I hope you enjoy the recipe my dear.
Traci, I love that you are taking time to educate your readers on the importance of sustainable farming and buying local! These are things I believe in and really would like to do more of. Also, I am dying over this gratin. I tried forbidden rice a year or two ago and love it, but it isn’t something I buy often. I can’t wait to try this gratin, so good! Pinning.
Welcome my dear… there really is such great opportunity to support local farmers and organic. We just have to learn new habits, ya know? I’ve forgotten about forbidden rice, but I just don’t know how.. it’s soooo good! Thank you for your pins Meghan!
Traci, this dish is ringing all of my bells on a cold and rainy day… beautiful, nutritious and packing in all the comforting deliciousness we crave. That last photo – I just want to plunge headlong – beautiful work. I understand your hangup on the blue bliss. Last year on our family ski trip to Tahoe, we found a little hill-side resto serving up roasted brussels sprouts with gorgonzola fondue (oh my… I wanted to move in). On neonics, I think Ontario recently became the first North American government to move on restricting use – there is draft legislation in place (the Pollinator Health Plan) setting out intent to reduce neonic use by 80% by 2017. The EU has gone back and forth on it finding itself under pressure from both sides. Meantime, yes, consumer dollars amount to a vote exerting their own form of pressure and more studies are on the way.
ps. love Deb Perelman.
Indeed, such a cozy dish on a rainy day, Kelly. Oh my roasted BS with gorgonzola fondue?! Is a blog post in your future on this? So happy to hear Ontario is doing something about the issue, but I worry 2017 is too far away… but oh how the wheels turn slow. The trend of using these dangerous substances is not in our planet’s favor. xo (Yess! Deb!)
These images are spectacular Traci, especially the first one and that one with you scooping out with the spoon. I feel like I am in food heaven just looking at it!
I am trying so hard too be conscious of what we eat and what we do to our planet. I don’t always succeed but I am trying. Such a great thing that you are trying to educate people on being responsible. I love that!
And I love how this dish looks even if it does have mushrooms! :)
Thank you my dear! If you need, leave out the mushrooms and add a cup more greens. It won’t taste as good (hehe), but it will still be delicious! xo No doubt, it’s not always easy. I’m trying too!! Sometimes I can’t find what I need that’s organic, so I buy conventional. But, I’m getting better at planning ahead. Organic Almonds and almond flour are a big ones for me… organic is difficult to find. So I’ve gotta get better at buying them online. Don’t give up, Rakhee!! Keep at it! xo
Porcini mushrooms! So amazing, and I love the heady, earthy, unami flavours you have captured here – definitely saving to try. Would you normally pair it with anything in particular?
Also feeling like every time I read one of your posts I learn something new – and something important. Declining bee populations seems to be raised in the news vaguely every once in a while, but there isn’t much explanation of why it is happening and what we are doing to change it – or what we should be doing. It is hardly surprising that insecticides play a big role! Thank you so much for sharing this and your gorgeous gratin with us xx
So glad to hear your leaning new things, Claudia, although depressing. We need to know this stuff so we can make informed choices, ya know? For this gratin, I would serve it with a simple salad and that’s it. It is very hearty and filling so there’s not much more one would need. I hope you enjoy it! :D
Damn, Traci. I’m loving these topics you’ve been getting into lately. I’m not a fan of any pesticides, really – I grew up on a farm, but we grew alfalfa the entire time I lived there, so no spraying. A few years ago my parents started renting their land to a neighbour who planted canola (GMO!!) and sprayed the crap out of it. He was using a plane and not telling us when it was going to happen, and one of the dogs almost died from being outside when it was happening. The bee population dropped noticeably as well. Before, the yard was full of bees (bc of the fruit trees, flowers, and wild plants surrounding the house) but there are very few now. I’ve seen the toxic effects of neonics and know that we can grow enough food successfully without their use. There’s so much research backing it up, and true research that isn’t backed by companies with a vested interest in selling their product. I could go on about this forever.
This recipe looks fantastic, as usual. I definitely looked through a bunch of your oldest recipes to compare ;) you’ve made such great strides. You’re awesome.
Oh no!! Alexandra, what a heartbreaking story. Canola, corn, soy, sugarbeet and cotton are the BIG commodity GMO crops. Is the land still leased? It’s probably Roundup they’re spraying, a probable carcinogen according to the WHO. And guess who manufactures both?! AUGH!! There’s a direct correlation between pollinator decline and the continual, exponential use of pesticides, now used so incredibly indiscriminately. One of our local farms backs up to a conventional farm. Wilbur, the farmer, stands at the edge of his organic farm while the other is spraying in an effort to get the operator to lower the spray booms. This helps reduce drift. Thing is, though, this stuff (pesticides) is mobile, so we’re all (every living thing) exposed. How can we allow this to continue knowing what we know? Augggh! Haha… old pics! I have quite a bit of work ahead hehe!! :D
To be honest, I haven’t given too much thought to the types of pesticides that my farmers use because I buy (mostly) directly from them at the farmer’s markets. Thanks for introducing some thought provoking topics Traci. I’ll be sure to check out that documentary, and maybe to ask some questions when I make my market run on the weekend. Also, your photos in this post are absolutely amazing, and the recipe is irresistible! The cheesiness, the black rice, and those mushrooms! What a winner!
I hear you Amy. Most of what I’m referring to here is large-scale conventional farming. But it doesn’t hurt to ask local farmers as well. They’ll probably even let you come out to visit the farm to learn more if interested. I find at our farmers market, all use organic methods, but aren’t certified. I’m okay with this. USDA certification is very expensive to small scale farmers. I trust our local farmer’s methods. Thank you for your kind words! I hope you enjoy the recipe my dear! :D
You are speaking my language with this one Traci!! I just love and am obsessed with black rice. It’s so tasty and so good for you!! This is pinned and on my to-make list!! xoxo
Oh I know, right Rebecca? Black rice is so tasty. I’m finding new ways to enjoy it all the time! I love its slightly sweet notes and texture is divine. :D
This gratin looks fabulous and love your photos!
Thank you Sabrina.
I have yet to see “The Messenger” but will add it to my list – I love a good documentary.. I wasn’t aware of neonics so thanks for opening my eyes. The honey bee situation really needs to be more in the news – it’s alarm to think one third of the food we eat will be effected by their decline. I’m a big gardener so I will definitely look through the pollinator charts you linked to. Thanks again, Traci, for tackling important issues. As for this gorgeous gratin – I will definitely be making it – love every flavor in there!
I hope you can find it, Geraldine. It’s an indi film so it’s not shown widely. I’m attempting to get it brought to Whidbey so our community can see it. Pollinators are essential for food production. It’ll be an interesting situation if we let them slip through our fingers…. like so many other species. I hope you enjoy the recipe, Geraldine! xo
I have not seen The Messanger, but I’ll have to check it out because I LOVE documentaries! And I’m with you, sistah- all about local organic agriculture! Since moving to NC especially, since we have so many farms around us it is easy to purchase local and organic! And I love it! Not only does it taste better, but if feels good knowing I’m contributing to a greener planet.
Anyways, this superfood packed gratin looks crazy delicious!! As with all your dishes and photos, I’m drooling like a rabid dog over here! So much goodness in one dish… and that cheese!! Gahhhh! Killing it, my dear! Pinned! Cheers and hugs! Xo
I’m with ya too on Documentaries… I probably watch wayyy too much Frontline :D. So happy to hear about all the organic farms around where you live! Do they offer CSAs, eggs and classes? Indeed, fresh farm food does taste better because it’s so dang fresh! LOL – rabid dog! LOL!! You’re so funny! Thank you for your pins my dear! xo
Ah, why does everything have to be about money and ratings? Please, the Kardashians don’t even cook ;) The topic addressed here is an important one, and will most likely never go away. But as you’ve mentioned, we have a choice. And that’s what counts. We also have a voice and if we keep talking, they will eventually hear us. Just look at those info cards in your grocery store? We’re getting there. I think I need to have a bite of this gratin, stat. Looks divine. xx
You’re so right Emilie… squeeky wheel, right? Let’s keep on talking and making those choices until they can’t ignore us. Sigh… Keep it up Em! YOU are making a difference!! xo
It’s a deeply concerning issue Traci that desperately needs more attention. It’s unfortunate that such an important issue doesn’t get the attention that trash television gets these days. Thank you for sharing. And thanks for sharing this incredibly delicious gratin today. It sounds incredibly savory and will certainly be a hit at our house. Tom is very picky, but mushrooms have always been a fave of his. On my list! Have a wonderful weekend!
Agreed, Mary Ann. More attention is essential. I hope you and Tom enjoy the gratin! Funny.. most women I know talk about how picky their sig. other is when it comes to food. I’m right there with you! And Rob enjoyed this one BTW! :D
Neonics scare me deeply. To me, as scary as they are, they’re a symptom of the deep problem of how we eat and how we farm today. We use them because we’ve lost many of the traditional pest control methods that keep our food clean and healthy. I try to buy organic produce, eat a variety of foods (for health and also for promoting farmers to grow said foods), and avoid foods made with commodity crops. It feels like it’s not enough, but I’m not sure what else I can do.
I’ve never cooked with forbidden rice before, but it’s stunning. I bet this gratin is amazing.
They’re horrible. Until the powers that be get their head out of the sand, and the majority of American’s realize what’s happening and take a stand, I’m not sure it will change. But I can’t go on without trying to do all I can to curb the problem. Commodity crops.. that’s a huge problem and the fact that they are so heavily subsidized just adds to the hemorrhaging. I know, it’s really tough Allyson and one can really only do so much. I stay active in food politics, and attempt to spread the word both locally and nationally. We’ve dug a big hole, in our country. It’s no longer We The People… it’s We The Corporations. Keep up your efforts my dear. YOU are making a difference! That is all we can do. xo
Very well written post Traci! Thank you for sharing all this important information. Love the gratin and gosh, those photographs!!!
Hiii Tasha! Thank you for stopping by! So nice to see you here :D . You’re going to love this gratin. It’s sooo good! :D
It is is true, I really wish these issues that you discussed in this post were being seen in the news and in the debates. It as if they make it seem like these problems don’t even exist and that nothing is happening in our food industry that would harm us and our planet in anyway. Either it is that simply the American people are not interested or its the sad reality that the news and politicians are being bought out. I am definitely going to watch The Messenger and thank you for suggesting it! But what initially drew me to this post was this gratin! I love love love gratins but have never made one with mushrooms!
No doubt, issues that need to be addressed. It seems the same things are continually debated with no resolutions because of corruption. Things that need attention, just get swept under the rug.. like we have our heads in the sand. I think you nailed the problem two fold. It’s both, Linda. The Messenger is a call to action. I hope you’re able to find it locally. I’m attempting to bring it to Whidbey. Oh yeah, the mushrooms take it up a notch! That umami flavor is ummmmm ummmmm!! :D
What a wonderful dish for this time of a year! Beautiful photography too!
Thank you Hana… it’s so comforting and best shared for a pot luck, family and friends event, holiday, or just to do a faceplant and not share. I’m okay with that! :D
You are a wonderful teacher, Traci! And an incredible coo, writer, and photographer. A winner! ✨⭐️✨
LOL – love that Deb! Thank you so much (and for the coo title! I’ll take it!). xo