G'day, my name's Matt Stone,
co-head chef at Oakridge Wines
in the Yarra Valley.
Like many other Australians,
we're currently stood down from work
and spending a lot of time at home,
so this evening I'm going to show you
how to cook one of
my favourite dishes -
Fermented Brown Rice
with Mushrooms and Kale.
So, pretty simple stuff.
Basic ingredients.
Going to start off
with one large brown onion.
So, just got the pan
just on a very low heat for now.
A good splash of olive oil.
Just going to throw the onions in.
So, I've got a bunch of kale.
We just want to strip the leaves
from the stalks.
Pickles, get out of it!
Pickles, down!
Stop it!
Silly Pickles.
So, we're using the stalks
just to be sure that
we're not wasting anything.
And we're just going to throw them
into the pan with the onions,
maybe turn the heat up
to about a medium.
A nice pinch of salt.
We've got a bulb of fennel,
one of my favourite ingredients.
We're going to utilise this top part
that often gets wasted.
But it's full of flavour,
really yummy.
We'll get them going as well.
Parsley stalks, we're just
going to cut nice and fine.
And the top half,
we're going to use that later on.
So we'll just get this cooking now.
Next, we've just got six
quite large cloves of garlic.
Ready with that garlic.
These vegies are frying away nicely.
We're going to put it
back up onto high.
At this stage, I'm going to add
some chicken stock or chicken broth,
and that's going to turn
a little bit of steam.
And when we put the kale in,
it'll help to wilt it down.
So, get that kale
on top of that steam.
And now that we're reducing volume,
we'll get the mushrooms going.
We're not going to be too particular,
just into quarters.
I'm just going to chuck them
straight into the pan.
We're going to stir this through.
We're going to need to cook this
for around ten minutes at this stage.
We'll add just a little bit
more stock as well.
At this point, we're just going
to add the zest of the lemon.
Now we're going to
incorporate the rice.
OK, so we're using
a long-grain brown rice today.
And so I've fermented the rice.
So, this step isn't necessary at all,
but what it does is
kind of breaks down the husk
of the grain a little bit,
so it makes sure that we're getting
maximum nutrients from it
when we eat it.
And it also just makes it
cook a lot faster.
So, just straight in.
That's just two cups
of rice that I've used there.
And we've got some more
chicken stock.
So, that rice has actually taken
25 minutes at a simmer,
a bit longer than I thought.
It's just, sort of, about, you know,
trying it, tasting it,
see how it's going.
I'm just going to bring it over.
Take some of these parsley leaves,
throw that across
the top of the dish.
And just for an extra
little bit of decadence,
I'm just going to add
just some room temperature butter.
And also, I'm going to go
one step further
and add a spoon of mascarpone.
Now we'll serve it up.
I like to finish something like this
just with some beautiful olive oil.
Add some watercress leaves.
And there it is.
That's the Fermented Brown Rice
with Mushrooms and Kale.
