Brown rice with chanterelles, dried apricots, and almonds
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | cup | Vegetable broth |
| 1 | cup | Short-grain brown rice |
| 1 | teaspoon | Salt |
| 2 | tablespoons | Sliced unblanched almonds |
| 3 | tablespoons | Oil |
| ½ | cup | Onions, chopped |
| 1 | cup | Chanterelles, cleaned & sliced |
| ¼ | cup | Dried apricots, chopped |
Directions
Note: This recipe can also be prepared with fresh shiitake, cremini, or white button mushrooms.
1. In a saucepan combine the broth, rice, and salt. Heat to boiling, stirring well. Cook, covered, over medium-low heat until the rice is tender and the liquid has been absorbed, about 45 min.
2. Heat a medium dry skillet over low heat. Add the almonds and saute, stirring, until lightly toasted, then transfer to a small plate. Add the butter to the skillet and heat until melted. Add the onion and saute until golden, about 5 min. Stir in the chanterelles and apricots, and saute for 2 min.
3. Add the apricot mixture to the rice and fluff with a fork. Spoon into a serving dish and sprinkle with the toasted almonds. Serve at once.
"Rice: The Amazing Grain" by Marie Simmons
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