Porcini and Mushroom Wild Rice
This is a wonderful alternative to risotto, I used to serve this with liquorice scented duck breast but it is very versatile as a vegetarian dish, an accompaniment to all poultry and game also.
Ingredients – serves 6 as part of a dish or 3 as a stand alone main
1 cup wild rice
50g dried porcini
1 white onion, finely diced
100g carrots, finely diced
75g celery, finely diced
100g flat mushrooms, finely diced
70g Unsalted butter
30g Chopped fresh parsley
50g parmesan or similar hard cheese
Salt and pepper to taste
1.In a small saucepan of boiling water add the wild rice, remove the pan from the heat, and let the rice soak for 30 minutes.
2.In a small bowl combine the porcini and hot water and let the mushrooms soak for 30 minutes.
3.Strain the mixture through a sieve set over a bowl, reserving ¾ cup of the soaking liquid, wash the porcini under cold water to remove any grit, and chop them.
4.In a large saucepan bring 2 and ¾ cups of cold water and the porcini soaking liquid to a boil, stir in the wild rice.
5.While the rice is cooking, in a large skillet cook the onion, flat mushrooms, celery and carrot in the butter over moderately low heat, stirring occasionally, until it is softened and stir in the porcini.
6.Once it is cooked add the rice to the skillet with the parsley and salt and pepper to taste and combine the mixture well finishing at the last minute with the cheese.