Wedding Rice

Midlins, Calico Rice, Farro Verde, Maitake Mushrooms, Habanada-Marcona Chile Crunch, Golden Raisins, Dried Cranberries, Fresh Herbs

Chef Scott Littman of Butcher and Bee | Nashville, TN

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Adapted by StarChefs  |  June 2026 |  Photo: Will Blunt

INGREDIENTS

Midlins:
2 cups Anson Mills Charleston Gold midlins, rinsed
1 teaspoon kosher salt

Calico Rice:
2 cups Anson Mills Colonial Calico rice, rinsed
1 teaspoon kosher salt

Farro Verde:
2 cups Anson Mills farro verde, rinsed
1 teaspoon kosher salt

Habanada-Marcona Chile Crunch:
½ cup thinly shaved shallots
½ cup thinly shaved garlic
½ cup chopped Marcona almonds
2 tablespoons sunflower seeds
2 tablespoons habanada chile powder
1 tablespoon Aleppo pepper flakes
1 teaspoon kosher salt
1 teaspoon mushroom powder
¼ teaspoon MSG
1 cup grapeseed oil

Maitake Mushrooms:
Grapeseed oil
4 ounces maitake mushrooms
Sherry vinegar
Kosher salt

Fresh Herbs:
1 cup picked parsley
1 cup picked dill
1 cup picked mint
1 cup chives, cut into ½-inch batons

To Assemble and Serve:
Yield: 1 serving
Vegetable stock
Golden raisins
Dried cranberries

METHOD

For the Midlins:
In a pot with a tight-fitting lid, combine midlins, salt, and 1 pint water. Steam at 225°F for 30 minutes. Transfer to an airtight container and refrigerate.

For the Calico Rice:
In a pot with a tight-fitting lid, combine rice, salt, and 1½ pints water. Steam at 225°F for 40 minutes. Transfer to an airtight container and refrigerate.

For the Farro Verde:
In a pot with a tight-fitting lid, combine farro, salt, and 1½ pints water. Steam at 225°F for 40 minutes. Transfer to an airtight container and refrigerate.

For the Habanada-Marcona Chile Crunch:
In a metal mixing bowl, combine shallots, garlic, almonds, sunflower seeds, chile powder, pepper flakes, salt, mushroom powder, and MSG. Set aside. In a pot over medium-high flame, heat oil to 375°F. Pour hot oil over shallot-garlic mixture. Let cool, stirring every 3 minutes. Transfer to an airtight container and refrigerate.

For the Maitake Mushrooms:
In a large sauté pan over high flame, heat oil. Add mushrooms and sear 3 minutes, or until golden brown. Flip and sear additional 3 minutes. Season with vinegar and salt. Remove from heat and set aside.

For the Fresh Herbs:
In a mixing bowl, combine all ingredients. Set aside.

To Assemble and Serve:
In a saucepan over medium heat, combine 2 ounces Midlins, 2 ounces Calico Rice, and 2 ounces Farro Verde, and desired amount stock. Cook until warmed through. Season with salt. Transfer to a large serving bowl. Top with Maitake Mushrooms and Habanada-Marcona ChilE Crunch. Garnish with golden raisins, dried cranberries, and Fresh Herbs.

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