| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
December 19 |
1 |
servings |
INGREDIENTS
| 1/2 |
c |
Wild-rice; rinsed in a sieve |
| 1 1/2 |
oz |
Dried porcini; (available at |
|
|
; specialty foods |
|
|
; shops and some |
|
|
; supermarkets) |
| 1 |
c |
Hot water |
| 1 3/4 |
c |
Cold water |
| 1 |
c |
Long-grain brown rice; (not converted) |
| 1 |
ts |
Salt |
| 1 |
c |
Chopped onion |
| 3 |
tb |
Unsalted butter |
| 1 1/2 |
c |
Chopped fresh parsley |
INSTRUCTIONS
To a small saucepan of boiling water add the wild rice, remove the
pan from the heat, and let the rice soak for 30 minutes. In a small
bowl combine the, porcini and the hot water and let the mushrooms
soak for 30 minutes. Strain the mixture through a rinsed and squeezed
paper towel set over a measuring cup, reserving 3/4 cup of the
soaking liquid, wash the porcini under cold water to remove any grit,
and chop them. In a large saucepan bring the cold water and the
porcini soaking liquid to a boil, stir in the wild rice, drained
well, the brown rice, and the salt,and simmer the mixture, covered
for about 40 minutes, or until the liquid is absorbed and the rice is
tender. While the rice is cooking, in a large skillet cook the onion
in the butter over moderately low heat, stirring occasionally, until
it is softened and stir in the porcini. Add the rice to the skillet
with the parsley and salt and pepper to taste and combine the mixture
well.
Serves 6.
Gourmet December 1993
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