End of Summer Mix

Soak the Shiitake mushrooms in warm water for at least 30 minutes beforehand.

Cut the peppers in half and the onions into quarters. Brush the onions with oil and a pinch of salt.

Transfer to an air fryer at 180°C for 15 minutes, checking occasionally.

Set the grilled onions aside, peel and deseed the peppers, and use the pepper scraps in the water for the vegetable broth.

Blend the red peppers with a drizzle of extra virgin olive oil and set the cream aside.

In a pan, pour a drizzle of extra virgin olive oil, add half a thinly sliced red onion, and let it sauté for a few minutes.

Add the rice, oats, and wheat mix and toast it. Add a few ladles of vegetable broth and the filtered pepper scraps using a sieve.

Halfway through cooking, add the mushroom soaking water, thinly sliced mushrooms, and the pepper cream.

Finish cooking by adding ladles of broth if necessary, and adjust the salt.

Plate, add the grilled onions, chopped parsley, and serve.