| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| February 19 | 1 | servings | ||
INGREDIENTS
| 1/2 | oz | Dried porcini mushrooms; (about 1/2 cup) |
| 3/4 | c | Boiling-hot water plus 1 cup cold water |
| 1/4 | ts | Salt |
| 1/2 | c | Wild rice |
| 1 | c | Diced fennel bulb; (sometimes called |
| ; anise, about 1 | ||
| ; medium) | ||
| 1/2 | c | Chopped red onion |
| 2 | tb | Unsalted butter |
INSTRUCTIONS
In a small bowl soak porcini in boiling-hot water 20 to 30 minutes, or until softened. Slowly strain soaking liquid through a fine sieve lined with a coffee filter or a double thickness of rinsed and squeezed cheesecloth into a small saucepan, being careful to leave last tablespoon containing sediment in bowl. Boil soaking liquid until reduced to about 1/3 cup. Wash porcini under cold water to remove any grit and pat dry. Chop porcini coarse. Bring reduced porcini liquid to a boil with cold water, salt, and rice and simmer, covered, 45 to 50 minutes, or until rice is tender and liquid is absorbed. (If rice is tender before liquid is absorbed drain in a colander.) Transfer rice to a serving bowl and keep warm, covered. In a heavy skillet cook fennel, onion, and mushrooms in butter over moderate heat, stirring, until fennel is tender, about 10 minutes. Add fennel mixture to rice and toss to combine. Rice may be made 3 hours ahead and kept covered at room temperature. Reheat rice in skillet, adding water to prevent it from sticking to skillet. Serves 2 generously. Gourmet February 1995 Converted by MC_Buster. Converted by MM_Buster v2.0l.
A Message from our Provider:
“An active faith can give thanks for a promise, though it be not as yet performed, knowing that God’s bonds are as good as ready money. #Matthew Henry”