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Categories:Viewed: 58 - Published at: 5 years ago
Ingredients
- 1/2 ounce dried porcini mushrooms (about 1/2 cup)
- 3/4 cup boiling-hot water plus 1 cup cold water
- 1/4 teaspoon salt
- 1/2 cup wild rice
- 1 cup diced fennel bulb (sometimes called anise, about 1 medium)
- 1/2 cup chopped red onion
- 2 tablespoons unsalted butter
Method
- In a small bowl soak porcini in boiling-hot water 20 to 30 minutes, or until softened.
- Slowly strain soaking liquid through a fine sieve lined with a coffee filter or a double thickness of rinsed and squeezed cheesecloth into a small saucepan, being careful to leave last tablespoon containing sediment in bowl.
- Boil soaking liquid until reduced to about 1/3 cup.
- Wash porcini under cold water to remove any grit and pat dry.
- Chop porcini coarse.
- Bring reduced porcini liquid to a boil with cold water, salt, and rice and simmer, covered, 45 to 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.
- Rice may be made 3 hours ahead and kept covered at room temperature.
- Reheat rice in skillet, adding water to prevent it from sticking to skillet.
