Mixed Wild Rice and Mushrooms
Shiitake and mistake mushrooms bring full-bodied flavor to this rustic, restorative wild rice pilaf.
From: Andrea Beaman
Show: Fed Up!
Ingredients
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1 tablespoon butter
1 leek, cleaned and diced (use both white and green)
1 teaspoon dried tarragon
4-5 dried shiitake mushrooms, soaked and diced (reserve and strain soaking water)
3-4 dried Maitake mushrooms , soaked and diced (reserve and strain soaking water)
1 cup mixed wild rice (wehani, black rice, japonica, short grain brown rice, red rice), soaked overnight (discard soaking water)
2 cups water or mushroom water
1/4 teaspoon sea salt
Preparation
Level: Easy
Servings: 4 to 6
Cook Time: 10 min
Ready In: 55 min
Sauté leek, tarragon and mushrooms in butter in a saucepan, 2-3 minutes.
Add wild rice, mushroom soaking water and sea salt. Bring to a boil.
Cover and reduce flame to simmer, 50 minutes.
Turn off flame and let sit for 5-10 minutes before serving.
Add wild rice, mushroom soaking water and sea salt. Bring to a boil.
Cover and reduce flame to simmer, 50 minutes.
Turn off flame and let sit for 5-10 minutes before serving.
