We’re back with our Cali Terpenes’ monthly recipe! This time we’re bringing another surprisingdish by Chef420grados, rice with trumpets of dead and terpenes.
This time, the main ingredients needed are rice, trumpets of the dead* and, as expected, a couple of drops of food–grade terpenes, specifically SFV OG terpenes (San Fernando Valley OG), which give this dish soft earthy, deep flavours as well as hints of flowers, wood and spices. Another surprising creation by Chef420grados.
*Trumpet of the dead (Cratellus Cornucopioides) is a type of edible mushroom, which many people reject due to its dark grey color, but it’s quite the delicacy for those that have tried it. Due to its excellent, intense flavor, they’re quite popular in the areas where they grow. They’re also rich in proteins and minerals such as zinc, copper, and vitamin B.
Enjoy a healthy and surprising dish with this new recipe by the amazing Chef420grados.
Dishes with cannabis flavors: Rice with Trumpet of the Dead and SFV OG Terps
We’re going to have a look at the ingredients and steps in this recipe. A simple, and fast recipe with a result sure to surprise everyone.
- 350 g bomba rice
- 50 g trumpet of the dead
- 1 onion
- 1 green pepper
- 1L vegetable stock (maybe more, depending on the rice)
- Virgin extra olive oil
- 25 g butter
- Optional grilled garlic and oil dressing
Rice with trumpets of dead and terpenes, Step by Step
Follow these simple steps in order to create this marvellous recipe:
- If your trumpet of the dead mushrooms are fresh, clean them; if they’re dry, let sit in water until hydrated. Chop them up and keep a few whole.
- Heat up your vegetable stock. If you’re using re-hydrated mushrooms, add some of the water used to hydrate them to your stock.
- Thoroughly dice the onion and pepper. Lightly fry a little bit of oil and salt in a pan.
- Once these ingredients are ready, add your chopped mushrooms and rice, and mix for 30 seconds.
- Add large portion of stock, let cook at half-heat during 12 – 15 minutes approx. while stirring every now and then, adding the rest of the stock if necessary.
- Place the butter to one side until it’s soft and creamy, and add two drops of terpenes.
- When the rice is almost done and there’s a little bit of stock left with the rice, add the butter and mix well.
- Let it sit for a couple of minutes while frying the whole mushrooms you have leftover.
- Plate the rice, and put some mushrooms on top, some garnish and… enjoy!
What do you think about this recipe? Try it and let us know, we’re sure you’ll love it!