Wild Rice with Wild Mushrooms |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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One surprise to Europeans who settled the plains was the abundance of wild mushrooms, including morels, chanterelles, and other varieties familiar from home. Free for the picking, the mushrooms were hung on strings and dried, providing a winter's worth of eating. Wild rice (actually a grass seed) is a New World native that combines well with the earthy mushrooms the French cèpes. (The Italians call them porcini, and they are easier to find than cèpes, which is why we call for porcini in this recipe.) Ingredients:
1 1/2 cups canned chicken broth |
3/4 ounce dried porcini mushrooms, rinsed under cold water |
1 1/4 cups wild rice, rinsed under cold water |
1 teaspoon salt |
1 1/2 bay leaves |
3 tablespoons butter |
3/4 cup finely chopped onion |
1/2 cup finely chopped carrot |
2 garlic cloves, minced |
3/4 teaspoon dried marjoram |
1/2 teaspoon dried thyme |
9 medium crimini or button mushrooms, sliced |
Directions:
1. Bring broth to boil in small saucepan. Remove from heat; add porcini mushrooms and let stand until soft, about 30 minutes. Drain, reserving soaking liquid. Finely chop porcini.
2. Bring medium saucepan of water to boil. Add rice, salt and bay leaves. Reduce heat to medium and simmer until rice is almost tender, about 45 minutes. Drain; discard bay leaves. (Porcini and rice can be prepared 1 day ahead. Cover porcini, soaking liquid and rice separately and refrigerate.)
3. Melt butter in large nonstick skillet over medium heat. Add onion, carrot, garlic, marjoram, thyme and porcini and sauté 5 minutes. Add crimini mushrooms; sauté until tender, about 7 minutes. Add rice and reserved porcini soaking liquid, discarding sediment in bottom. Simmer until almost all liquid absorbed but mixture is still moist, about 10 minutes. Season with salt and pepper.
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