Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 oz Dried porcini mushrooms 1/2 c Wild rice
-about 1/2 cup 1 c Diced fennel bulb
3/4 c Boiling water plus -(1 medium)
1 c Cold water 1/2 c Red onion(s), chopped
1/4 ts Salt 2 tb Butter

In small bowl soak porcini in boiling water 20-30 minutes, or until
softened. Slowly strain soaking liquid through a fine sieve lined
with a coffee filter into a small saucepan, being careful to leave
the last tablespoon containing sediment in the bowl. Boil soaking
liquid until reduced by about 1/3 cup. Wash porcini under cold water
to remove any grit, pat dry, and coarsely chop.

Bring reduced porcini liquid to a boil with cold water, salt and rice
and simmer, covered, 45-50 minutes, or until rice is tender and
liquid is absorbed (if rice is tender before liquid is absorbed,
drain in a colander). Transfer rice to a serving bowl and keep warm,
covered.

In a heavy skillet, cook fennel, onion and mushrooms in butter over
moderate heat, stirring, until fennel is tender, about 10 minutes. Add
fennel mixture to rice and toss to combine.

Gourmet Magazine February 1995
Submitted By DIANE LAZARUS On 02-08-95

Browse by categories