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Title: Brown- And Wild-Rice Pilaf With Porcini And Parsley
Yield: 1

Ingredients

    1/2 c  wild-rice; rinsed in a sieve
  1 1/2 oz dried porcini; (available at
      1    ; specialty foods
      1    ; shops and some
      1    ; supermarkets)
      1 c  hot water
  1 3/4 c  cold water
      1 c  long-grain brown rice; (not
           -converted)
      1 ts salt
      1 c  chopped onion
      3 tb unsalted butter
  1 1/2 c  chopped fresh parsley

Instructions

To a small saucepan of boiling water add the wild rice, remove the pan
from the heat, and let the rice soak for 30 minutes. In a small bowl
combine the, porcini and the hot water and let the mushrooms soak for 30
minutes. Strain the mixture through a rinsed and squeezed paper towel set
over a measuring cup, reserving 3/4 cup of the soaking liquid, wash the
porcini under cold water to remove any grit, and chop them. In a large
saucepan bring the cold water and the porcini soaking liquid to a boil,
stir in the wild rice, drained well, the brown rice, and the salt,and
simmer the mixture, covered for about 40 minutes, or until 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, until it is softened and stir in the porcini. Add the rice
to the skillet with the parsley and salt and pepper to taste and combine
the mixture well.

Serves 6.

Gourmet December 1993

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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