Herbed Mushroom Wild Rice |
|
 |
Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 12 |
|
Here's a special treatment of wild rice, laced with herbs and mushrooms... Ingredients:
1/2 ounce dried porcini mushrooms |
water, as needed |
3/4 cup uncooked wild rice |
2 tablespoons butter |
1 cup chopped onion |
1 1/4 teaspoons chopped fresh rosemary or 1/2 teaspoon dried rosemary |
1 cup shredded carrot |
3 cups uncooked white rice |
6 (1 cup) cups chicken broth (6 cups total) |
1/2 teaspoon freshly ground black or tricolor pepper |
1/4 cup chopped fresh parsley |
Directions:
1. In a small bowl place the dried mushrooms and add just enough warm water to cover; let stand 10 minutes until softened.
2. Drain and rinse, squeezing out excess water from mushrooms. Then chop them finely; set aside.
3. Combine wild rice and enough water in saucepan to keep rice well covered. Bring to a boil, lower heat and simmer uncovered until rice is tender and individual grains have opened about 45-50 minutes. (Add water as needed to keep rice covered.) Drain and keep warm.
4. Heat butter in large deep nonstick skillet or saucepan over medium heat; add onion, rosemary, mushrooms, and carrot and cook, stirring, for 6 minutes until vegetables are crisp-tender.
5. Add white rice, broth, and pepper.
6. Bring to a boil, lower heat and simmer for 20 minutes until rice is tender. Drain excess liquid.
7. Mix wild rice, white rice, and parsley in bowl. Serve hot.
8. (An adopted recipe.)
|
|