Last month I got to host a fun little spring gathering with some of my favorite people in the blogosphere, including Trish from Eat Your Beets, Holly and Natalie from The Modern Proper, Sasha from Tending The Table, and Shelly from Vegetarian Ventures! We gathered at Sasha’s parents’ farm along the Columbia River Gorge and cooked up a delicious feast of fresh seasonal ingredients and Lundberg Family Farms grains, with a menu that included Shelly’s stone fruit + thin stackers crostinis, Sasha’s spring quinoa salad with ramps, peas and herbs, Holly and Natalie’s morel mushroom arborio rice risotto, Trisha’s red rice pudding with strawberry rhubarb compote, and my black pearl rice stir fry with miso, mushrooms, and crispy tofu. It was so much fun to get to spend the weekend with these guys; we cooked together in the kitchen, enjoyed the beautiful view of the farm, and caught up on all of life’s going-ons from the last time we saw each other.
There’s nothing quite like sharing good food with good friends, especially when those friends are just as nerdy about ingredients and cooking as you are and you end up spending all weekend in the kitchen and y’all couldn’t be happier about it. It’s the BEST!!! As for the dish I contributed, I’ve been obsessed with black rice ever since my Hawaiian friends made it for me over a year ago. It has this subtle natural sweetness to it, that happens to pair really well with super umami flavors like miso and soy sauce, creating this crazy addicting sweet-yet-salty flavor combo. To take the umami-ness of this stir fry up a notch, I also incorporated toasted garlic and sauteed mushrooms to the mix. For a bit more crunchy texture, I also incorporated some fried tofu, and for some brightness, a bit of raw green onion and fresh cilantro. The result is an incredibly filling, healthy, and addicting meal. I make this every couple weeks, and I love it because you can sub in whatever vegetable you have handy to help it evolve through the seasons. I’ve also made alternate versions with bell peppers, zucchini, and butternut squash as of mushroom replacements. The flavor becomes slightly less umami that way, but delicious nevertheless. I hope you guys enjoy it as much as I did!
This post was made in collaboration with the generous folks at Lundberg Family Farms, but all opinions expressed are my own, per usual!