Wild Rice with Wild Mushrooms
Servings: 6
From Bon Appetit, November 1995. Wild rice (actually a grass seed) is a New World native that pairs well with earthy mushrooms. The porcini and rice can be prepared a day ahead and refrigerated separately.
Ingredients
- 1 1/2 cup Chicken broth, canned
- 3/4 oz Dried porcini, rinsed under cold water
- 1 1/4 cup Wild rice, rinsed under cold water
- 1 tsp Salt
- 1 1/2 Bay leaf
- 3 tbsp Butter
- 3/4 cup Onion, finely chopped
- 1/2 cup Carrot, finely chopped
- 2 clove Garlic, minced
- 3/4 tsp Marjoram, dried
- 1/2 tsp Dried thyme
- 9 Cremini mushroom, medium (or button), sliced
- Black pepper
Directions
- Bring the broth to a boil in a small saucepan. Off the heat, add the porcini and let stand until soft, about 30 minutes. Drain, reserving the liquid, and finely chop.
- Cook the rice with the salt and bay leaves in a medium saucepan of boiling water over medium heat until almost tender, about 45 minutes. Drain and discard the bay leaves.
- Melt the butter in a large nonstick skillet over medium heat. Saute the onion, carrot, garlic, marjoram, thyme and porcini 5 minutes. Add the cremini and saute until tender, about 7 minutes.
- Add the rice and the porcini liquid (leave the sediment behind) and simmer until almost all the liquid is absorbed but it's still moist, about 10 minutes. Season with salt and pepper.