Intro: Meatless Beef Wild Rice
I came up with this idea while pantry shopping in my apartment, and thought it was so good I'd share (aka show off) to you all. It's a great way to use some tastly beef marrow, and get a lot of beef flavor without using any actual muscle meat.
1 cup dried wild rice
2 1/2 pounds of raw beef femur bones (with marrow)
3 Medium sized onions
2 Garlic cloves
1 pint of baby bella mushrooms
2 bay leaves
Salt and Pepper
Step 1: Pre-soaking the Rice
This is an optional step, but it will cut down on the cooking time. Simply soak the rice in enogh water to covering by a few inches and let sit for at least an hour.
Step 2: Roasting the Bones & Onions
Pre-heat your oven to 450 degrees
Start by pealing and quartering three medium sized onions, researving the peals and ends for later. Then lightly coat the onions with oil.
Spinkle bones and onions with salt and pepper. On a baking sheet lined with aluminum foil, place the oiled onions and femur bones in a single layer and roast for 20 minutes.
When the 20 minutes are up take out the baking sheet and carefully remove the liquid from the pan in one dish. Save or discard the liquid. Use a small spoon to then remove the fatty bone marrow from the bones and place it in a separate dish. Use tongs or something because the bones will be very hot. Set aside in the refridgerator for use a little later on. They will look gross, don't worry, they taste amazing!
Flip the onions over and place the now empty bones back on the baking sheet and roast for an additional 20 minutes.
After the 2nd roast the bones and onions should be nice roasted and ready to be made into a lovely stock.
Step 3: Making the Beef Stock
Clean and quarter 1 pint of baby bella mushrooms (any mushrooms will do really, this is just what I had at the time) and, in a large pot, or stock pot, lightly saute them with the onion peals in some oil with salt and pepper. Saute for about 3 minutes.
When sauted, add the roasted onions and femur bones, 2 dry bay leaves and enough water to cover everything by about 1 inch. The mushrooms will tend to float, so place a heat proof plate on top to ensure they stay submerged. Cook over medium heat for about an hour and a half.
After the stock is cooked, strain the stock, add about 2 tablespoons of soy sauce and reduce the liquid until you have about 3 to 4 cups of stock. Season with salt and pepper to taste.
Step 4: Cooking the Rice
Take the bone marrow and do your best to get the more solid bits out and saute them in pot with a lid until fragerent and melted. Add 2 cloves of chopped garlic and quickly saute in the marrow fat. They may be a lot of fat here...too much for most. If that's the case for you just remove some of it.
Strain the soaked rice as best you can an add it to the hot marrow fat. Toast the rice for a few minutes, then add about 2 cups of the freshly made stock. Bring to a boil, cover and reduce heat to medium low and allow the rice to cook for 20 minutes or so. If the rice looks like it needs more liquid then add more stock.
Step 5: Finishing & Eating
Once the liquid is absorbed and rice is cooked, just serve and eat! The rice should be rich and silky with a great texture. The bone marrow should have mostly melted but there might be a few tastly bits thoughout the rice. I'd avoid using white rice for this. It just doesn't have enough stability to stand up to all that fat and beef flavor!
This is a pretty heavy dish, so you probably wouldn't want to eat this all the time, but it would be great side with game meats or lamb.