Adzuki, hokaido and cesaria stew, with whole rice, brussel sprouts and cabbage&ginger pickle
This year Mother Nature has been very, very generous with us. 🙂 Those who have been living here for long time, say that a few years ago they did not have as many mushrooms, in variety and quantity, as this year … at every corner we stumble on these wonders of nature! 😉
The ones I used in this recipe are cesarias, the so-called Queens of the Forest. Of all the ones I’ve tasted these are undoubtedly my favorites, fleshy, juicy and with a divine flavor.
I decided then, among the roasted ones, grilled and fried with garlic, to use some in the preparation of this recipe.
Here we have it all, whole grain to help us to center and get rooted, a wonderful legume to nourish our kidneys and all organs related to water energy in this cold days of autumn and winter, vegetables like pumpkin to warm the body, steamed vegetables to lighten the meal and a homemade fermented cabbage to have a strong intestine and hence brain and whole body to function perfectly.