Mushroom Hash with Black Rice

Even though here in Virginia we’ve been teased with exceptionally warm weather for the month of February, the cold is still dwindling around. Hearty foods not only are fun to make but satisfying to eat. The warmth and fulfillment of of seasoned black rice blended with the meatiness of mushroom hash makes this vegetarian comfort dish the perfect meal before spring comes around.


2 tablespoons extra virgin olive oil

2 organic shallots, finely chopped

2 stalks organic celery, finely chopped

2 pounds organic mushrooms, stems trimmed, chopped. Try crimini mushrooms or Dave & Dee’s locally grown oyster mushrooms.

2 organi garlic cloves, minced

1/4 cup dry white wine

1 teaspoon fresh thyme leaves

Salt and freshly ground black pepper

2 tablespoons organic tomato paste, dissolved in 1/4 cup water

1 cup cooked black rice (optional but recommended)

1/4 cup chopped flat-leaf parsley

Poached organic/local eggs for serving (optional)


1. Heat the olive oil over medium heat in a large, heavy nonstick skillet. Add the shallots and celery. Cook, stirring, until tender, about three minutes. Raise the heat to high, and add the mushrooms. Cook, stirring often, until they begin to color and stick to the pan, about five minutes. Turn the heat to medium-high and cook, stirring often, until the shallots and celery are tender, juicy and fragrant, five to eight minutes.

2. Add the garlic and stir for a minute, then add the wine, thyme, salt and pepper. Cook over medium heat, stirring often, for five minutes. Add the diluted tomato paste, and cook for about five minutes, pressing the mixture down into the pan, then waiting for a minute until the surface begins to brown, then stirring and pressing it down until the surface browns again. The mixture should be lightly colored and the tomato paste no longer discernible. Taste and adjust seasoning. Stir in the rice and parsley, heat through and serve — topped with a poached egg if desired — with crusty bread and a salad.

Yield: Serves four.

Advance preparation: The hash will keep for three or four days in the refrigerator.

Nutritional information per serving (without poached egg): 192 calories; 1 gramsaturated fat; 1 gram polyunsaturated fat; 5 grams monounsaturated fat; 0 milligramscholesterol; 23 grams carbohydrates; 4 grams dietary fiber; 54 milligrams sodium (does not include salt to taste); 9 grams protein

Nutritional information per poached egg: 71 calories; 2 grams saturated fat; 1 gram polyunsaturated fat; 2 grams monounsaturated fat; 186 milligrams cholesterol; 0 grams carbohydrates; 0 grams dietary fiber; 81 milligrams sodium; 6 grams protein

via NYTimesMartha Rose Shulman is the author of “The Very Best of Recipes for Health.”