Ingredients:
- 1/2
ounce
dried porcini mushrooms
- 1
cup
very hot water
- 1
tablespoon
olive oil
- 1
tablespoon
butter
- 1
onion, finely diced
- 1
cup
germinated brown rice
- 1/4
cup
dry white wine
- 1 1/2
cup
broth
- 1/3
cup
freshly grated parmesan cheese
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Directions:
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Reconstituted the mushrooms in very hot water for 10 minutes. Strain the liquid and reserve. Combine the mushroom liquid (about 3/4 cup) and broth to make 2 1/4 cups of liquid and set aside. Chop the mushrooms coarsely and set aside.
Heat the olive oil and butter in a saucepan over medium heat. Add the onion and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the Germinated Brown Rice and stir to completely coat the grains. Add dry white wine and cook, stirring, until the wine is completely absorbed.
Add the broth-mushroom liquid. Cover and bring to a boil. Reduce the heat and simmer for 20 to 25 minutes or until the rice is al dente. Remove from the heat and let the rice rest for 5 minutes. Add salt and pepper, to taste. Stir in the Parmesan and serve. Serve with additional Parmesan on the side.
Makes 4 servings
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