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Ingredients
US|METRIC
4 SERVINGS
- 4 1/2 cups stock (your best homemade heated, seasoned with fresh herbs)
- 1 pinch saffron threads
- olive oil (or Arcun)
- 1 lb. matsutake mushrooms (sliced)
- 1 lb. crimini mushrooms
- 1 red bell pepper (cored and sliced into 1/2 inch strips)
- 6 cloves garlic (peeled and minced)
- 3 cippolini onions (or 1 very large yellow onion, chopped)
- 1 inch fresh ginger (grated, and peeled)
- 1 heirloom tomato (small, grated, seeded, salted, and drained, mine was yellow this time)
- 1/4 cup dry white wine
- 1/4 cup sake
- sea salt (or kosher, to taste)
- pepper (fresh milled, to taste)
- 3/4 cup rice (bamboo, rinsed)
- 3/4 cup carnaroli rice (rinsed)
- 1 bunch trefoil (Japanese, or cilantro)
- 1 bunch flat-leaf parsley (chopped)
- 2 scallions (chopped)
- 8 lemon wedges (fresh)
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