Pancetta Pecorino Wild Rice Stuffed Portobellos

Portobello mushrooms have a meaty flesh, deep earthy flavour and their large, round shape makes them an ideal base for piling on with other ingredients. Wild rice, a black coloured and richly nutty tasting food with a deceiving name forms the base of this stuffing. While we call it rice it is actually the seed of an aquatic grass that thrives in the cold water rivers and lakes. It is rich in protein, fiber and antioxidants, plus unlike most true grains that are slightly acidic it is alkaline. If we eat too many acidic foods (some of the highest rated are meat, sugar and alcohol) our body will pull alkaline minerals like calcium from our bones to maintain a safe pH balance. Incorporating more alkaline foods keeps our body strong and balanced, adding in a surplus of nutrients instead of requiring our bodies to pull from its stores.Wild rice was a staple food for many Native Americans and though it is now being cultivated in several countries around the world, it is hard to grow and harvest, somewhat defying domestication and clutching to its wildness. This makes it more costly and less widely available, plus it takes a while to cook, so brown rice or blends with brown and wild rice are viable alternatives.   
Sautéeing shallot and garlic in a large pan then adding in the rice along with a couple bay leaves and some broth adds a lot more flavour than simply cooking it in water and only adds a few minutes to the preparation and cook times.Technically the rice is enough on its own, which would be an extra healthy and vegan option but for this version I wanted something a bit more special so I added in a few more ingredients. Carrot adds a bit of sweetness, pecorino romano brings some slightly tangy sharpness, fresh sage has an aromatic minty, pine-like flavour that compliments the richer ingredients and best of all- pancetta because it simply makes everything better.Pancetta is sometimes called Italian bacon, and it is pretty similar. Both bacon and pancetta are cured pork belly but bacon is also smoked, whereas pancetta is not. Pancetta is available at delis and the deli sections of most grocery stores near the salami. It is curled into a really tight roll and kept bound in a case, then freshly sliced upon request (ask for thicker cut). This makes it a bit easier to keep the portion sizes at a healthier amount, versus bringing home a big pre-made package of bacon. Cuts of meat like this have more saturated fat, which can be very damaging in excess, and it is ideal to not consume cured meats too often because they do contain a lot of added sodium. Both saturated fat and sodium are components we need for many functions including producing hormones and maintaining optimum hydration levels. However, too much of either too often puts stress on our bodies and can, with other factors, ultimately lead to serious ailments like hypertension.The mushrooms will lose some of their liquid as they cook. Placing them on a rack like this lets the juices drip away so the mushrooms don’t get soggy and a piece of aluminum foil beneath that makes clean-up easier.