A simple and comforting meal. You can switch out the veg depending on the season and whats in the fridge! This applies some simple but important techniques that can be used for many different meals. Although we are using a lot of canna-oil for this recipe, we are only applying it to the pan which means a lot will be cooked off and only a little but of that oil with actually infuse into the veg. Alternatively, you could add the infusion (like oil or butter) into your grains or veg after they are done cooking for a more accurate idea of dosage. If you are ok with just having a nice comfort food with some therapeutic effects, this one is for you!
Cannabis Ingredients:
- 2 tablespoons of canna-oil
Ingredients:
- 1 cup quinoa, kasha, rice, or any grain of choice, rinsed
- 1lb shiitake mushrooms, or another mushroom of choice
- 1/2 sweet onion, small chop
- 1/4 cup fennel bulb, small chop (optional)
- Kale of choice, torn into pieces
- 3 cloves of garlic, minced
- 1 tsp fresh ginger, minced (optional)
- White wine &/or sherry vinegar
Recipe:
- Begin warming a pot of water on the stove.
- In a fry pan, toast the washed grains on medium low heat for 1-2 minutes, adding in some spices of choice
- With a rubber spatula or wooden spoon, add the grains into the simmering pot of water, cover and let cook as directed on package. This is a great time to start the veggies
- Brush off any leftover grains from the pan and re-season it. On medium-high heat add in the canna-oil and mushrooms. Let cook down for a few minutes until the mushrooms start to golden
- Add in the onion and fennel and cook down until their translucent in color. Add in the garlic and ginger and cook until aromatic
- Deglaze the pan with white wine &/or optional sherry vinegar. Add in the kale and let it wilt down a bit
- By now the grains should be cooked and ready to plate. Turn off the heat
- Plate everything and add sauce of choice (optional). Serve immediately