{"id":27129,"date":"2012-11-08T20:30:24","date_gmt":"2012-11-09T01:30:24","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=27129"},"modified":"2012-11-08T20:30:24","modified_gmt":"2012-11-09T01:30:24","slug":"wild-rice-mushroom-omelette%e3%83%af%e3%82%a4%e3%83%ab%e3%83%89%e3%83%a9%e3%82%a4%e3%82%b9%e3%81%a8%e3%83%9e%e3%83%83%e3%82%b7%e3%83%a5%e3%83%ab%e3%83%bc%e3%83%a0%e3%81%ae%e3%82%aa%e3%83%a0%e3%83%ac","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=27129&lang=en","title":{"rendered":"Wild Rice Mushroom Omelette<br>\u30ef\u30a4\u30eb\u30c9\u30e9\u30a4\u30b9\u3068\u30de\u30c3\u30b7\u30e5\u30eb\u30fc\u30e0\u306e\u30aa\u30e0\u30ec\u30c4"},"content":{"rendered":"<p><a href=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2012\/11\/47.jpg\" rel=\"lightbox[27129]\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-27152 aligncenter\" title=\"47\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2012\/11\/47.jpg\" alt=\"\" width=\"344\" height=\"481\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2012\/11\/47.jpg 344w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2012\/11\/47-321x450.jpg 321w\" sizes=\"auto, (max-width: 344px) 100vw, 344px\" \/><\/a><\/p>\n<p><strong>Wild Rice Mushroom Omelette<\/strong><br \/>\n<em>November 4, 2012<\/em><\/p>\n<p>We don&#8217;t eat eggs very often any more since we started the 95% plant based diet. But I still enjoy eating eggs once in a while.<\/p>\n<p>Wild rice mushroom omelette: wild rice, garlic, onion, mushroom, spinach, salt, pepper, green onion, eggs, water, sugar, salt<\/p>\n<p>Click <a href=\"https:\/\/www.culinarytribune.com\/?page_id=13840\">here<\/a> for recipe information.<\/p>\n<p><strong>\u30ef\u30a4\u30eb\u30c9\u30e9\u30a4\u30b9\u3068\u30de\u30c3\u30b7\u30e5\u30eb\u30fc\u30e0\u306e\u30aa\u30e0\u30ec\u30c4<\/strong><br \/>\n<em>\uff12\uff10\uff11\uff12\u5e74\uff11\uff11\u6708\uff14\u65e5<\/em><\/p>\n<p>\u690d\u7269\u6027\u98df\u751f\u6d3b\u3092\u3059\u308b\u3088\u3046\u306b\u306a\u3063\u3066\u304b\u3089\u3001\u5375\u306f\u307b\u3068\u3093\u3069\u98df\u3079\u306a\u3044\u3088\u3046\u306b\u306a\u3063\u305f\u306e\u3067\u3059\u304c\u3001\u6642\u3069\uff5e\u304d\u3084\u3063\u3071\u308a\u5c11\u3057\u98df\u3079\u305f\u304f\u306a\u308a\u307e\u3059\u306d\uff5e\u3002<\/p>\n<p>\u30c6\u30ea\u30fc\u306f\u5375\u306a\u304f\u3066\u3082\u5168\u7136\u5927\u4e08\u592b\u307f\u305f\u3044\u306a\u3093\u3060\u3051\u3069\u306d\u3002<\/p>\n<p>\u3053\u308c\u306f\u3001\u5148\u65e5\u4f5c\u3063\u305f\u30aa\u30e0\u30ec\u30c4\u3002<\/p>\n<p>\u4e2d\u8eab\u306e\u30ef\u30a4\u30eb\u30c9\u30e9\u30a4\u30b9\u306f\u708a\u3044\u3066\u3042\u3063\u305f\u306e\u3067\u3001\u30de\u30c3\u30b7\u30e5\u30eb\u30fc\u30e0\u3084\u307b\u3046\u308c\u3093\u8349\u3068\u4e00\u7dd2\u306b\u7092\u3081\u305f\u306e\u3092\u713c\u3044\u305f\u5375\u306b\u5165\u308c\u3066\u307f\u307e\u3057\u305f\u3002<\/p>\n<p>\u30aa\u30e0\u30e9\u30a4\u30b9\u307f\u305f\u3044\u306b\u5dfb\u3053\u3046\u304b\u3068\u3082\u601d\u3063\u305f\u306e\u3060\u3051\u308c\u3069\u3001\u3061\u3087\uff5e\u3063\u3068\u96e3\u3057\u305d\u3046\u3060\u3063\u305f\u306e\u3067\u3001\u30af\u30ec\u30fc\u30d7\u307f\u305f\u3044\u306b\u3084\u3044\u305f\u4e2d\u306b\u5305\u3080\u611f\u3058\u306b\u3054\u307e\u304b\u3057\u307e\u3057\u305f\uff08\u7b11\uff09\u3002<\/p>\n<p><a href=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2012\/11\/52.jpg\" rel=\"lightbox[27129]\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-27153 aligncenter\" title=\"52\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2012\/11\/52.jpg\" alt=\"\" width=\"344\" height=\"481\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2012\/11\/52.jpg 344w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2012\/11\/52-321x450.jpg 321w\" sizes=\"auto, (max-width: 344px) 100vw, 344px\" \/><\/a><\/p>\n<p><img decoding=\"async\" class=\"aligncenter\" style=\"padding: 0px;\" src=\"http:\/\/www.studiorfood.com\/wp-includes\/images\/studiorbanner.bmp\" alt=\"\" border=\"0\" \/><\/p>\n<p><a href=\"https:\/\/food.blogmura.com\/futarigurashi\/\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/food.blogmura.com\/futarigurashi\/img\/futarigurashi88_31.gif\" alt=\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751 \u6599\u7406\u30d6\u30ed\u30b0 \u4e8c\u4eba\u66ae\u3089\u3057\u6599\u7406\u3078\" width=\"88\" height=\"31\" border=\"0\" \/><\/a> <a href=\"https:\/\/www.recipe-blog.jp\/ranki.cgi?id=15183\" target=\"_blank\"><img decoding=\"async\" src=\"https:\/\/www.recipe-blog.jp\/images\/about_ranking\/recipe_blog_1.gif\" alt=\"\" border=\"0\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Wild Rice Mushroom Omelette November 4, 2012 We don&#8217;t eat eggs very often any more since we started the 95% plant based diet. But I still enjoy eating eggs once in a while. Wild rice mushroom omelette: wild rice, garlic, onion, mushroom, spinach, salt, pepper, green onion, eggs, water, sugar, salt Click here for recipe [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8,11],"tags":[],"class_list":["post-27129","post","type-post","status-publish","format-standard","hentry","category-breakfast","category-starches"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/27129","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=27129"}],"version-history":[{"count":9,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/27129\/revisions"}],"predecessor-version":[{"id":27159,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/27129\/revisions\/27159"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=27129"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=27129"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=27129"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}