Wild rice with fennel and porcini
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | ounce | Dried porcini mushrooms about 1/2 cup |
| ¾ | cup | Boiling water plus |
| 1 | cup | Cold water |
| ¼ | teaspoon | Salt |
| ½ | cup | Wild rice |
| 1 | cup | Diced fennel bulb (1 medium) |
| ½ | cup | Red onion(s), chopped |
| 2 | tablespoons | Butter |
Directions
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 ⅓ 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
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