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Quick Wild Mushroom Wild Rice |
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Serves: 4 Print this RecipeWild rice has problems. It takes over an hour to cook, and even then some grains don’t ever seem to get tender. Lundberg Family Farms has solved the wild rice dilemma with an amazing organic product. It cooks in about 25 minutes, and every grain puffs perfectly. In this recipe the woodsy flavor of dried wild mushrooms complements its natural nutty flavor propitiously. 1 (1/2-ounce) package dried wild mushrooms, such as porcini 2 1/2 cups boiling water 1 tablespoon extra-virgin olive oil 1 medium onion, peeled, halved from top to bottom and thinly sliced 1/2 teaspoon dried thyme 1 (8-ounce) package organic quick wild rice, such as Lundberg Salt and ground black pepper to taste 1 (14-ounce) can petite diced tomatoes with garlic and olive oil, drained 2 tablespoons chopped Italian (flat-leaf) parsley Soak the dried mushrooms in the boiling water until softened, about 10 minutes; drain, reserving the soaking liquid and the mushrooms separately. Chop the mushrooms coarsely. Heat the oil in a heavy saucepan over medium heat. Add the onion and sauté until tender; do not brown. Add the thyme and cook for a few more seconds. Stir in the rice, mushroom soaking liquid, and soaked mushrooms, and season with salt and pepper. Heat to simmering, stirring once. Cover and simmer for 20 minutes. Add the tomatoes and parsley, and simmer until the wild rice is cooked and the liquid has all been absorbed, 5 to 10 minutes; serve. From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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