Wild Rice Bowl with Silphium Shoots and Vegetables
An example of how I might use Silphium shoots/meristems when serving to people who haven't had the plant before. The dish pictured is made from some leftovers I had.
Course: Main Course
Keyword: Silphium, Wild Rice
Cooked wild rice or another grain, as needed
Roasted or leftover vegetables Whole-roasted carrots pictured
Silphium shoots / top meristems 2-4 per person
Leftover meat, like a roast, cut into small cubes Optional
Kosher salt and fresh ground black pepper
Good oil, like EVOO, or whatever you like
A creamy condiment Pictured is avocado salsa, but garlic aioli, or spicy mayo is good too.
Fresh Herbs Rau Ram is used in the picture, but cilantro, mint, or basil would be fine too.
Toasted nuts or seeds, a sprinkle Optional
Fresh small greens, to garnish Chickweed pictured
A few wildflowers Optional, comfrey and chive flowers pictured here
Blanch the Silphium shoots/meristems as outlined above and reserve.
Heat as saute pan on high with a little oil. Add the meat and leftover vegetables and heat through, then add the rice, stir, cook just long enough to get it hot. Taste and adjust the seasoning.
Take a spoonful of your creamy sauce of choice and smear it alongside one side of each serving bowl.
meanwhile, heat the silphium shoots in a pan or just keep them warm in their blanching liquid. Pat them dry before serving so they're not watery.
Spoon in the rice, vegetables and meat into each serving bowl. Arrange a few Silphium shoots on top, garnish with a few baby greens, a sprinkle of fresh herbs, and wildflowers, nuts or seeds if using, a drizzle of extra oil, and serve.