| 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 <MNHAN063@SIVM.SI.EDU>
A Message from our Provider:
“Every good thing you have ever enjoyed comes from God”