A perfect dish for all you earth mama’s and loam pappy’s
This delicious and nutritious casserole honours the harvest and all good things that come from the earth. With its combination of grains and root vegetables, it would be a fine dish for a vegetarian feast, or could team up well with your Christmas turkey. Use a total of 4 cups (1 L) of any root vegetables, including squash, sweet potato, rutabaga, parsnip, carrot or celery root.
If you’re a novice cannabis cook there are a few things to know about preparing the herb for cooking. You can use leaf, shake or bud: adjust the amount accordingly. In The Pot recipes are tested using leaf, in mild amounts. The use of a coffee mill is suggested to powder the pot so the cannabis will be spread evenly throughout the food. If you don’t have a coffee mill, grind the pot in a bowl with the back of a spoon to get as fine a texture as possible.
The next step, browning, ensures good potency and enhances the nutty flavour. Toast the pot in a dry skillet over a medium heat, stirring until it changes colour, about 5 minutes. Then add to your favourite recipe.
1 cup (250 ml) wild rice
1/4 cup (125 ml) butter
1 cup (250 ml) chopped onion
1/2 cup (125 ml) pearl barley
2 tbsp (25 ml) browned cannabis
1 tsp (5 ml) thyme
1 tsp (5 ml) crushed rosemary
salt and pepper to taste
4 cups (1 L) root vegetables, in chunks
1/2 lb (500 g) mushrooms, halved
1 1/2 (375 ml) chicken stock
1/2 cup (125 ml) apple cider
Rinse the rice if necessary. Add to 2 cups (500 ml) of water. Bring to a boil, simmer for 10 minutes, drain and set aside. In a skillet, melt butter and saut? onion until soft. Mix with drained rice, barley, browned cannabis, thyme, rosemary, salt and pepper. Place grain mixture in a large casserole dish. Spread vegetables and mushrooms over top. Pour in stock and cider. Cover and bake at 375?F (190?C) for 1 1/2 hours.