Japanese-Italian Spring Rice

Source / Author: Scott Haas (User Submitted)

Ingredients:

• 1 dozen blonde morels, trimmed and sliced lengthwise
• 1/2 cup of shelled English peas
• 2 asparagus spears (peeled and sliced into one-inch pieces)
• 1/4 small purple onion, peeled and finely chopped
• 1/8 cup of good California olive oil
• 1 cup of Japanese rice (from Niigata)
• Chicken broth
• Parmigiano cheese (for grating)

Instructions:

1. Trim and prep the morels, peas, asparagus, and onion. Set each aside in bowls.
2. Take a frying pan and heat up the oil. Add the onion and stir.
3. Add the Japanese rice and stir.
4. Add chicken broth. As the rice thickens, add the peas. Keep stirring.
5. Add the asparagus spears. Keep stirring and adding more broth as needed.
6. Just before the rice is done, add the morels and stir very, very gently so as not to break them up.
7. Grate great parmigiano over the rice and stir gently. Serve hot.