I feel embarrassed to call what I did here "en papillote". But, it technically is, since I did seal it and bake it. The path to what you see above starts here: This is what I picked up (among other things) when I went to a fantastic Asian grocery store recently. Is it possible to over-complicate things? Most assuredly. I ended up not including the bok choi or the baby corn...there wasn't enough room! I am quite certain that no one will ever make this recipe again (including me), but my adventure is worth recording, since I will definitely try this technique again. The biggest issue was the crab: I decided that I didn't want to add cooked crab to the oven, since I figured it would overcook. So, I added crab in the shell. This makes eating it a challenge, but it worked out. ingredients 1 cup black rice 1 teaspoon low sodium soy sauce 2 ounces lily blossom, sliced 1 teaspoon mustard oil 1 teaspoon sesame oil 1 ounce ginger, grated 4 medium garlic cloves, peeled and grated (Ginkgo nuts deleted for the safety of potential diners) 4 ounces "seafood mushrooms" or large enoki mushrooms 1 large king oyster mushroom (about 4 ounces), sliced 4 ounces snow pea pods 1 ounce lemongrass, finely chopped 1 ounce salted seaweed, finely chopped 6 ounces lotus root, sliced 8 ounces crab meat 4 tablespoons light butter Directions 1. Cook the black rice according to instructions; mine called for 1 3/4 cups of water, boiled, then add the rice and simmer for 35-40 minutes. I added the soy sauce to the water. Allow to cool somewhat and set aside. 2. While the rice is being prepared, soak the lily blossom in water. Allow to soak until the rice is done, then discard the water and set the softened blossoms aside. 3. Add oils to a small pan and raise heat to medium. Add garlic, ginger, and lemongrass, and stir continuously until fragrant, about a minute. Allow pan to cool. 4. Set oven to 375°F (190°C). Add contents of the pan (including remaining oil) into a deep pan with aluminum foil draped over the sides. Brush the contents of the pan along the bottom of the foil as much as possible. Spread rice in a layer evenly, then add mushrooms, lotus root, and salted seaweed. NOTE: the salted seaweed is insanely salty, so it provided all the sodium I needed. 5. Add crab, and spoon butter evenly around the pan. Don't worry about being perfect: it will melt and spread out. Seal the foil so there are no openings, taking care to not let the crab shell puncture the foil. 6. Cook for 30-40 minutes, or until the crab shells change to a red color and the crab meat doesn't look gelatinous. Allow crab to cool somewhat, then remove crab from shells. Stir thoroughly, then be glad you never have to make it again.