Rice, wild rice with mushrooms 1 OLYMPUS DIGITAL CAMERA

1-1/2 cups canned chicken broth

¾ ounce dried porcini mushrooms, rinsed under cold water

1-1/4 cups wild rice, rinsed under cold water and drained well

1 teaspoon salt

1-1/2 bay leaves

3 tablespoons butter

¾ cup finely chopped onion

½ cup finely chopped carrot

2 garlic cloves, minced

¾ teaspoon dried marjoram

½ teaspoon dried thyme

9 medium crimini or shiitake mushrooms, sliced

1. Bring broth to boil in small saucepan. Remove from heat, add porcini mushrooms and let stand until soft, about 30 minutes. Drain, reserving soaking liquid. Finely chop porcini.

2. Bring medium saucepan of water to boil. Add rice, salt and bay leaves. Reduce heat to medium and simmer until rice is almost tender, about 45 minutes. Drain and discard bay leaves (porcini and rice can be prepared 1 day ahead. Cover porcini, soaking liquid and rice separately and refrigerate.)

3. Melt butter in large non-stick skillet over medium heat. Add onion, carrot, garlic, marjoram, thyme and porcini and sauté 5 minutes. Add crimini or shiitake mushrooms and sauté until tender, about 7 minutes. Add rice and reserved porcini soaking liquid, discarding sediment in bottom. Simmer until almost all liquid is absorbed but mixture is still moist, about 10 minutes. Season with salt and pepper.

from Bon Appetit Magazine, November, 1995

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