No hybrids. No shortcuts. Just straight alkaline soul food.
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🔥 Ingredients:
For the Wild Rice Pilaf:
• 1 cup wild rice
• 3 cups spring water
• Sea salt (to taste)
• ½ small red onion, sliced
• 1 handful green olives, sliced
• 1 handful sautéed king oyster mushrooms (or other approved mushrooms)
• 1 tsp grape seed oil
• Fresh herbs (optional: basil, thyme, etc.)
• Juice of ½ key lime
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For the Teff-Crusted King Oyster “Fried Chicken”:
• 1 large cluster king oyster mushrooms (aka royal trumpet)
• ½ cup teff flour (only flour used)
• Spring water (enough to create a pancake batter-like slurry)
• Sea salt, onion powder, cayenne (season to your liking)
• Grape seed oil (for frying)
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Optional Side Salad:
• Arugula
• Sliced avocado
• Toasted sesame seeds
• Dressing: mashed avocado, key lime, sea salt, splash of coconut aminos
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🔪 Directions:
- Wild Rice Pilaf
• Rinse wild rice well and add to a pot with 3 cups spring water + pinch of sea salt.
• Bring to boil, then cover and simmer 40–45 minutes until grains split.
• In a skillet, sauté red onions and sliced mushrooms in grape seed oil until caramelized.
• Add sliced green olives and herbs, sauté briefly.
• Combine sautéed mix with cooked rice and squeeze key lime over top before serving.
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- Teff-Crusted Mushrooms
• Clean and slice king oyster mushrooms into thick strips or rounds.
• Make a light batter using teff flour + spring water + seasoning (salt, cayenne, onion powder).
• Dip mushrooms in batter and pan-fry in grape seed oil over medium heat until golden and crisp (3–4 mins per side).
• Rest on paper towels to keep crispy. Hit with a touch of lime if you want to stunt.
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- Assemble the Bowl
• Add a base of wild rice pilaf.
• Stack the crispy teff mushrooms on top.
• Add your arugula avocado salad or greens of choice.
• Optional drizzle: avocado-lime dressing or coconut aminos.
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âś… Fully Alkaline
🌱 No wheat, no spelt, no chickpea flour.
🔥 All flavor, no compromise.
📸 Made by yours truly.
by CHIEFPOOBADOOBASELLS