Provenance of Dish
I created this vegan soup using 3 main ingredients - black rice/forbidden rice, mushrooms and coconut milk.
1 cup forbidden (black) rice
3 cups water
1 tbsp olive oil
0.5 lb royal trumpet mushrooms (chopped)
1 tsp Himalayan pink salt
1 red onion (diced)
1 tsp kosher salt
1/4 tsp sage powder
1 sprig fresh dill
1/2 tsp turmeric powder
1 tsp pepper powder
1 1/2 cup coconut milk beverage
1 can (13.66 fl oz) coconut milk
Add water and rinsed forbidden/black rice to a saucepan. Cover the saucepan and bring water to a boil, reduce heat to low and cook for about 45 minutes until rice is tender and all water is absorbed.
Add olive oil, chopped mushrooms, Himalayan pink salt and diced onion to a soup pot and cook for 15 minutes over medium heat. Turn off the heat and pour 1/2 cup coconut milk beverage into the pot.
Transfer the contents of the soup pot to a blender and puree until mushrooms and onions turn into a smooth and thick mixture. Transfer the pureed mixture into the soup pot, add rest of the ingredients and cooked forbidden/black rice also into the pot.
If the soup seems too thick, thin it out with coconut milk.
Cook the soup over medium-low heat for 5 minutes.