Preparation time: 20 minutes
Cooking time: 50 minutes
Rest time: 30 minutes
Yield: 6 portions
A recipe to enjoy with good company around the table, this is a wild mushroom mixed rice perfect for cooler weather. Our virgin toasted sesame oil is the finishing touch that makes this a particularly tasty meal!
INGREDIENTS
- 1 ½ cups of broth (chicken or vegetable)
- 30 g dried porcini mushrooms, rinsed under cold water
- 1 ¼ cups of wild and long brown rice mix
- 1 tsp. fine grey sea salt Maison Orphée
- 1 bay leaf
- 3 tbsp. virgin toasted sesame oil Maison Orphée
- ¾ cup onion, minced
- ½ cup carrots, diced
- 10-12 button mushrooms
- 2 cloves garlic, minced
- ¾ tsp. oregano
- ½ tsp. thyme
PREPARATION
- In a saucepan, pour the broth. Bring to a boil and remove from heat. Add porcini mushrooms and let stand until rehydrated, about 30 minutes.
- Drain and reserve the broth. Mince porcini mushrooms.
- Bring 2 ½ cups of water to a boil. Add rice, salt and bay leaf.
- Reduce heat to medium and cook for 45 minutes.
- Remove the bay leaf.
- In another saucepan, over medium heat, sauté onions, carrots, garlic, porcini mushrooms, oregano and thyme in oil for 5 minutes. Add sliced mushrooms and cook for another 5 minutes.
- Finally, add the rice, a little of the broth and cook over low heat for 10 minutes.
- Season to taste.
- Enjoy!