Olmsted’s Fallikake Mix
3
cups
Main
Course
Print Recipe
Ingredients
Directions
Ingredients
1 c
raw wild rice
Jump
2 c
raw pepitas
Jump
1
sheet nori
Jump
5
sage leaves
Jump
Nutmeg, to taste
Jump
Salt, to taste
Jump

Although furikake is generally bought ready-made in stores, Brooklyn chef Greg Baxtrom serves a seasonal homemade furikake using fall ingredients (hence the portmanteau name). At his restaurant Olmsted in Prospect Heights, he serves this over battered squash rounds or watermelon and tomato salad.

Directions

  1. Heat pan with oil on high and fry wild rice until it’s a pale golden color, about 1 minute.
  2. Toast pepitas at 350℉ for 10 minutes.
  3. Heat pan with oil and fry sage for 30 seconds or until bubbles stop appearing.
  4. Cut nori sheets into smaller pieces. Mix pepitas and rice.
  5. Pulse pepitas, rice, sage and nori in food processor.
  6. Add nutmeg and salt into mixture, adjust seasoning to taste.

Alexis Cheung

Alexis Cheung is a journalist and essayist whose work has appeared in the New York Times, T Magazine, Vanity Fair and more. Originally from Hawaii, she currently lives in New York.

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