[1] Some liken horchata to drinking rice pudding (photo © Pampered Chef).

[2] Sunbasket adds sesame seeds to its horchata. Here’s the recipe (photo © Sunbasket).

[3] This recipe adds sesame seeds (photo © Sunbasket).

[4] The original horchata was made thousands of years ago from tiger nuts. You can buy them online for horchata, snacking, salads and desserts (photo © Anthony’s Goods).

[5] You can buy horchata ready-to-drink, made with almond milk or rice milk (photo © Califia Farms).

September 24th is National Horchata Day, a refreshing drink courtesy of Mexico. It’s one of the more popular varieties of Mexican agua fresca.

A classic, creamy drink, Mexican horchata is made with milk, ground rice, cane sugar, cinnamon and vanilla. You can make nondairy versions with your milk of choice.

Brands like Almond Breeze and Rice Dream sell quarts of horchata, ready-to-drink.

> The history of horchata is below.

> The year’s 24 non-alcoholic beverage holidays (including juice and soft drinks).

> The year’s 25+ Mexican food holidays.
 
 
USES FOR HORCHATA

Horchata is an addictively delicious cold drink, but you can also warm it up to create a cup of hot milk with cinnamon-vanilla accents.

 
 
RECIPE: HORCHATA

This recipe requires the overnight soaking of rice. It makes 34 ounces of beverage. If you don’t have a 60-ounce pitcher, you can reduce the amount of water for a 32-ounce pitcher (and a slightly more concentrated flavor).
 
Ingredients

 
Preparation

1. COMBINE the rice, almonds and cinnamon in a bowl of water. Soak overnight (or at least 5 hours) to slightly soften the rice.

2. STRAIN and discard the water. Blend the rice mixture and evaporated milk in a food processor until the rice is completely ground.

3. STRAIN into a pitcher. Add the sugar, vanilla, and milk. Mix well, then mix in the water. Chill and serve with optional ice.

 
THE HISTORY OF HORCHATA

We think of horchata as a creamy, refreshing drink from Mexico that tastes similar to rice pudding.

But the first horchata, horchata de chufa* originated in North Africa around 2400 B.C.E., in the area of present-day Nigeria and Mali [source].

The drink was originally made from dried, ground tiger nuts (chufa in Spanish, Cyperus esculentus), which were combined with water and sweetener, then filtered.

The “horchata” portion of horchata de chufa derives from the Valencian dialect (a variant of Catalan), where it is called orxata de xufa. “Orxata” is a name given to various kinds of plant milk beverages [source].

It was brought to Spain by the Moors in the 8th century, during the Muslim conquest†. It began to spread throughout Hispania (the Roman name for the Iberian Peninsula and its provinces) in the 11th century, and became a popular drink.

The drink spread from Spain to Mexico in the course of colonization.

The Spanish didn’t bring tiger nuts with them to the New World, but they did bring rice. Hence, the genesis of horchata de arroz, flavored with New World cinnamon and vanilla (and in some regions, marigolds [source]).

The more familiar Mexican version of modern times, horchata de arroz [rice], is made from rice milk, vanilla, cinnamon and sugar, and has a more milky texture. Other countries put their own spin on horchata. For example:

 
Today the beloved horchata flavor can also be found in baked goods (cake, churros, donuts), candies, chocolate, coffee and ice cream.

*Chufa refers to the tuber of the chufa plant, which can be roasted, made into flour, or turned into juice.

†Muslim forces invaded Andalusia (southern) Spain in 711, and in seven years conquered the Iberian peninsula. The Muslim civilization in Iberia reached its peak in the 10th century. Muslim rule declined after that and ended in 1492 when Granada, the heartland of Muslim reign, was conquered by the forces of the [Catholic] king of Castile. This ended nearly eight centuries of Muslim rule.
 
 

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September is National Mushroom Month. We’ve put together some of our favorite mushroom recipes, below, as well as this yummy recipe for Vegetarian Spaghetti Carbonara With Mushrooms. The mushrooms substitute for the cured pork in the original recipe. Here’s the classic recipe, and the history of Spaghetti Carbonara recipe, which includes the history of Spaghetti Carbonara. International Carbonara Day is April 6th.

The name “carbonara” comes from the carbonaro, Italian for “coal burner.” It was believed that the dish was created as a hearty, easy-to-make meal by men working outdoors for long periods, who used a coal burner to cook the dish.

> Check out the different types of mushrooms.

> Check below for more mushroom recipes and the history of mushrooms.

> The history of Spaghetti Carbonara (Spaghetti alla Carbonara in Italian) is below.

> The history of pasta.

> The different types of pasta: a photo glossary.

> The year’s 20 pasta holidays.

> The year’s 8 mushroom holidays.
 
 
RECIPE: VEGETARIAN SPAGHETTI CARBONARA
WITH MUSHROOMS

This recipe from DeLallo is an evolution of Spaghetti Carbonara. It has carbonara sauce, which is made with mushrooms, eggs, butter, garlic, thyme, and Parmigiano-Reggiano cheese. But it lacks the guanciale (pork jowl).

You can add the meat of your choice. But it may be easier to use crisp bacon, which works beautifully with the mushrooms.

> The history of mushrooms is below.
 
 
Ingredients

 
Preparation

1. BRING a large pot of salted water to a boil. Cook the pasta according to package instructions. Drain, reserving 1/2 cup of the hot pasta water.

2. MELT the butter with the oil in a large skillet over medium-high heat. Stir in the shallots and cook until softened, about 5 minutes. Add the garlic and cook until just fragrant, about 30 seconds.

3. ADD the thyme sprigs and mushrooms to the skillet. Once the mushrooms are tender, about 4 to 5 minutes, remove the thyme sprigs and discard them.

4. ADD the hot pasta to the skillet and toss it to combine.

5. WHISK together the eggs and Parmigiano-Reggiano in a mixing bow. Remove the pasta from the heat and pour the egg mixture into the pasta, tossing quickly until the eggs thicken and create a sauce. Thin the sauce with a bit of the reserved hot pasta water, until it reaches your desired consistency.

6. SEASON the carbonara with fresh pepper, salt, and chopped thyme. Serve sprinkled with Parmigiano-Reggiano.
 
 
MORE MUSHROOM RECIPES

Before you dig in, here are some tips for cooking mushrooms.

 
 
THE HISTORY OF MUSHROOMS

We’ll get to food mushrooms in a minute, but the earliest uses of mushrooms seem to be spiritual/religious. Long before written history, what we now call “magic mushrooms” were employed thusly. When writing records appear, we know that such mushrooms were considered sacred.

[1] Vegetarian Spaghetti Carbonara with mushrooms replacing the pork (photos #1 and #6 and the recipe © DeLallo).

[2] Cremini mushrooms, also spelled crimini (photo © Christine Siracusa Wesusal | Unsplash).

[3] Grated Parmesan (Parmesan is a generic Parmigiano-Reggiano. Here’s more about it (photo © DeLaurenti).

[4] Add some shaved Parmigiano-Reggiano as a garnish (photo © Jen Segal | Once Upon A Chef [check out the great recipes).

[5] Fresh thyme (photo © Good Eggs).

[6] While mushroom carbonara is earthy and woodsy for fall, here’s a summer squash carbonara that’s light and lifting for warmer months, with zucchini, chives, and burrata. Here’s the recipe.

Unlike plants, mushrooms (which are funghi) are very difficult to cultivate. Even today, relatively few of the 614 species of edible mushrooms can be cultivated (there are more than 10,000 species overall). Morels are an example of a desirable mushroom that cannot be cultivated commercially [source].

Mushrooms have foraged since prehistoric times. Skipping ahead to written history*, we know they were prized in ancient Greece and Rome. There is evidence that shiitakes were first cultivated in China and Japan as early as 600 C.E.

Far earlier, the Chinese cultivated Auricularia polytricha, the cloud ear fungus, around 300 to 200 B.C.E.

The cultivation of mushrooms in Western cultures was first recorded in Paris around 1650: Agaricus bisporus, a white button mushroom. It seems very late, given how mushrooms took French cuisine by storm! The mushroom was first discovered growing wild in a melon crop compost!

From France, mushrooms hopped the English Channel to England. By 1865, the U.S. began mushroom cultivation. In addition to the white button mushroom, two genetic variants of Agaricus bisporus appeared: the cremini/crimini and the portabello/portobello.

In the U.S., the first known reference to mushrooms is in an 1824 cookbook, “The Virginia Housewife” (1824). Campbell’s Cream of Mushroom soup, the American staple used in countless casserole recipes, was invented in 1930 [source].

One of the first English language mushroom cookbooks is One Hundred Mushroom Receipts by Kate Sargeant, published in 1899 (and available on Amazon). [source]

Today the most commonly consumed variety is the button mushroom, that same Agaricus bisporus. It makes up about 40% of the mushrooms grown around the world. The name “mushroom” has been given to over 38,000 varieties of fungus that possess the same threadlike roots and caps. These threads sometimes referred to as “gills,” are responsible for giving mushrooms like portobellos their meaty taste and texture. As air passes through the threads moisture evaporates, giving the mushroom a rich heartiness you can really sink your teeth into [source].

________________

*The earliest form of writing appeared almost 5,500 years ago in Mesopotamia (present-day Iraq).

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[1] Black and white rice side dish (recipe and photo © Zavor America).

[2] Seafood salad atop black rice. Here’s the recipe (photo © DeLallo).

[3] Thai rice pudding with mango ice cream. Here’s the recipe (photo © Briana’s Kitchen Creations [now closed]).

[4] Black pearl rice (photo by Hannah Kaminsky | © The Nibble).

[5] Sushi made with black rice at Kodama Restaurant in New York City (photo © Kodama).

[5] Risotto with asparagus and rock shrimp. Here’s the recipe (photo © California Asparagus Commission [now closed]).

September is National Rice Month (National Rice Day is June 29th, National Fried Rice Day is September 20th). Here’s a good-looking rice dish, called Black & White Rice. A combination of “black” and white rices, can make it with wild rice, which is dark brown, or black rice (also called forbidden rice*), which is cooks up to dark purple. The recipe follows; and there are more tasty rice recipes below.

If you decide to purchase black rice, there are more ways to use it in the photos. Also see the footnote* below.

> The Different Types Of Rice

> The History Of Rice
 
 
RECIPE: BLACK & WHITE RICE
This recipe is made in a pressure cooker. Pressure cooking time is 25 minutes.
 
Ingredients For 4 Servings

 
Preparation

1. RINSE and drain the wild rice. Place the wild rice in the pressure cooker with 3 cups water and 1/2 teaspoon salt. Lock the lid in place, bring to HIGH pressure, and cook for 18 minutes.

If using black rice, add water or stock at a ratio of 1-3/4 cups per 1 cup of black rice. If your rice cooker has a brown rice mode, start it. Otherwise, set the timer to 25 minutes (additional information).

2. RELEASE the pressure. Drain the wild rice, set aside and keep warm.

3. HEAT the oil in the pressure cooker and stir in the white rice and onion. Sauté for a minute or two. Add the water or broth and optional salt . Lock the lid in place, bring to HIGH pressure, and cook for 7 minutes. Release the pressure. Stir in the reserved wild rice and serve.

TO MOLD: To form the rice into an attractive square as in photo #1, or a circle, use a food mold. Remove the top and bottom from an empty can and use it as a round mold. A shorter can like tuna is easier to use.

 
40+ MORE RICE RECIPES
 
Main

 
Side

 
Dessert

*Forbidden rice is black in color when raw, deep purple when cooked. It was once reserved for the ancient Chinese emperors, earning it the name “forbidden rice.” It has a deep, nutty taste—you can detect chocolate notes—and is high in fiber. It is rich in amino acids and high in vitamins and minerals such as iron, potassium and magnesium. It pairs beautifully with all cuisines and can be enjoyed steamed plain, in a pilaf, stir-fried or with salad. It makes a spectacular Thai rice pudding with coconut milk. Unlike other black rices from Asia, “forbidden rice” is not glutinous or rough. An organic variety is available from Lotus Foods and other purveyors. According to Lotus Foods, a specialist in exotic rices, Chinese scientific research indicates that black rice is beneficial to the kidneys, spleen, stomach, eyes and blood circulation.