Rice Stuffed Mushrooms

Description

Stuffed mushrooms without using wheat, animal products, or aliums, which, as I'm sure we're all aware, are the bulk of the traditional stuffing -- breadcrumbs, garlic, onion, and parmesan.

Ingredients

1.5c sushi rice (uncooked)
2.25c water (in which to cook it)
2T manzanilla olive brine
2T red vinegar
~3T lemon juice
1/2c minced Italian parsley
1/2c minced manzanilla olives
minced mushroom stems (however much you've got from the mushrooms)
1tsp basil (give or take)
~1/2tsp lemon pepper
some more black pepper
as much dill as you can stand
~1T olive oi

Cooking Instructions

Put on the rice. I have a rice cooker, so IDEFK how long you'd cook it without one, but cook it 'til it tastes like food. You're looking for a slightly squishy texture, so it's a little more water and a little longer to cook. While the rice is cooking, lightly fry the minced mushroom stems in olive oil with lemon pepper and some dill. You're going to bake the stuffing, so it doesn't have to be completely cooked, it just needs to darken up and start to wilt a bit.

Once the rice is done, immediately add the liquids and cover the pot for another minute or two so it soaks in. Then stir well. Add the seasonings, parsley, olives, and mushrooms and mix until it's something like evenly distributed. This should taste approximately like something you'd actually want to eat. Adjust seasonings until it does.

If you can put cheese or aliums in it, this would be good with a little bit of crumbled feta and sweet onions.

One should probably stuff the mushrooms while the stuffing is still warm because HEY IT'S SUSHI RICE, but I'm just a little chronologically impaired, this week, so we're gonna see what happens if I leave the stuffing in the fridge for a couple days.