Brown And Wild Rice Pilaf With Porcini And Parsley
- 1/2 c. Wild-rice, rinsed in a sieve
- 1 1/2 ounce Dry porcini, (available at specialty foods shops and some supermarkets)
- 1 c. Warm water
- 1 3/4 c. Cool water
- 1 c. Long-grain brown rice, (not converted)
- 1 tsp Salt
- 1 c. Minced onion
- 3 Tbsp. Unsalted butter
- 1 1/2 c. Minced fresh parsley
- To a small saucepan of boiling water add in the wild rice, remove the pan from the heat, and let the rice soak for 30 min. In a small bowl combine the, porcini and the warm water and let the mushrooms soak for 30 min. Strain the mix through a rinsed and squeezed paper towel set over a measuring c., reserving 3/4 c. of the soaking liquid, wash the porcini under cool water to remove any grit, and chop them. In a large saucepan bring the cool water and the porcini soaking liquid to a boil, stir in the wild rice, liquid removed well, the brown rice, and the salt,and simmer the mix, covered for about 40 min, or possibly till the liquid is absorbed and the rice is tender. While the rice is cooking, in a large skillet cook the onion in the butter over moderately low heat, stirring occasionally, till it is softened and stir in the porcini. Add in the rice to the skillet with the parsley and salt and pepper to taste and combine the mix well.
- Serves 6.
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