| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Russian | 1 | Servings | |
INGREDIENTS
| 1 | oz | Dried wild mushrooms, preferable porcini, well rinsed |
| 9 | tb | Unsalted butter |
| 2 1/2 | c | Chopped onions |
| 1 | lb | Fresh white mushrooms, cleaned and sliced |
| 2 | Medium-size cloves garlic, minced | |
| 1/4 | c | Sour cream |
| 1 | c | Long-grain rice (or may substitute barley) |
| 1 1/2 | c | Water |
| Salt and freshly ground black pepper, to taste | ||
| 3 | tb | Chopped fresh dill (or use herb or your choice) |
INSTRUCTIONS
Jenipher Lapoint was looking for a particular barley recipe. I couldn't find anything similar until I looked in the book _Please to the Table, The Russian Cookbook_ by Anya von Bremzen and John Welchman. They give a recipe for Rice and Mushroom Pilaf and say that the recipe works very well if you use barley instead of the rice. So, here is their Rice Pilaf recipe, maybe it will work for you Jenipher, or you can try your favorite rice pilaf recipe. 1. Soak the dried mushrooms in 2/3 cup water for 2 hours. Remove the mushrooms from the soaking liquid, pat dry with a paper towel, chop fine, and set aside. Strain the soaking liquid through a coffee filter and set aside. 2. Melt 4 tablespoons of the butter in a large skillet. Saute the onions over medium heat, stirring occasionally, until nicely browned, about 25 minutes. 3. Meanwhile, in another skillet, melt 4 more tablespoons of the butter and saute the dried and fresh mushrooms until golden also about 25 minutes. Toward the end add the garlic and sour cream, stir, and cook for 3 to 4 minutes longer. 4. While the onions and mushrooms are cooking, combine the rice, water, mushroom soaking liquid, and the remaining 1 tablespoon butter in a large saucepan and bring to a boil over high heat. Add salt, then reduce the heat, cover, and simmer until the rice has absorbed all the liquid, about 20 minutes. 5. Stir the mushrooms and the onions thoroughly into the rice, add salt and pepper, and heat for about 5 minutes. Transfer to a serving bowl and sprinkle on the dill. Serves 4 to 6. Posted to EAT-L Digest 23 November 96 Date: Sun, 24 Nov 1996 13:24:50 EST From: Felicia Pickering <[email protected]>
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