Jun 8, 2008

Mushroom Rice

I love using dried mushrooms. I get several varieties in the International District for a fraction of what I would pay in a grocery store. Here is an extremely easy and very delicious rice dish using reconstituted porcini mushrooms plus the mushroom liquid. The result is a very clean, subtle but unmistakably mushroom flavor. Just delicious.

1 C dry basmati rice
1 C boiling water
1/2 ounce dried porcini mushrooms
1-2 tbsp freshly chopped parsley
salt and pepper to taste

Reconstitute the dried mushrooms in one cup of boiling water. Leave them to soak for about 15 minutes.

Drain and reserve the mushroom water.
Gently squeeze out any remaining liquid from the mushrooms too. Add the mushroom liquid to enough water to get a total of 1 1/2 cups of cooking liquid. Cook the rice using your preferred rice cooking method.

While the rice cooks, dice up the reconstituted mushrooms and the parsley. Once the rice is cooked, fluff and combine with the diced mushrooms and parsley. Season with salt and pepper. Really tasty.


Peter M said...

The broth from reconstituting dried mushrooms is pure can't see it here but I know this rice must have tasted great.

vb said...

Peter, I do love mushrooms. They add so much depth and flavor.


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