| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Rocky Mountain |
|
1 |
Servings |
INGREDIENTS
| 6 |
c |
Water |
| 1 |
|
Cube vegetable boullion |
| 1/4 |
oz |
Dried porcini mushrooms |
| 2 |
tb |
Olive oil (up to 3) |
| 1 |
|
Cloves garlic; minced (up to 2) |
| 1 |
md |
Shallot; minced |
|
|
Dried herbs such as sage and oregano |
|
|
Arborio rice |
INSTRUCTIONS
Ok, so its a little late for camping in some places, but this looked good
and could easily be made indoors. Its from the new Conde Nast Sports for
Women magazine. I just got the first issue...its not bad but WAY too many
advertisments!
Over a camp stove, boil the water. Add boullion and porcini, cover and set
aside. In a second pot, heat oil. Saute garlic, shallot and herbs till
soft, lifting pot off flame occasionally to prevent browning. Stir in a
large handfull of rice per person. Add broth (sans mushrooms) in half-cup
amounts, stirring constantly, adding more as rice absorbes it. Add porcini.
When rice begins to bind, after 25 to 30 minutes, its ready.
Posted to EAT-L Digest by Martha <onion@TELEPORT.COM> on Sep 12, 1997
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