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Rice And Mushroom Pilaf

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CATEGORY CUISINE TAG YIELD
Dairy, Grains Russian 1 Servings

INGREDIENTS

1 oz Dried wild mushrooms
preferable porcini well
rinsed
9 T 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 T 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.  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. Melt
4 tablespoons of the butter in a large  skillet. Saute the onions over
medium heat, stirring occasionally,  until nicely browned, about 25
minutes. 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. 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. 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 <MNHAN063@SIVM.SI.EDU>

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1739
Calories From Fat: 1191
Total Fat: 135.2g
Cholesterol: 363.5mg
Sodium: 1467mg
Potassium: 2776.6mg
Carbohydrates: 105.6g
Fiber: 13.4g
Sugar: 28.1g
Protein: 40.6g


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