Wild Mushroom Rice
wild mushroom rice: 
 
4 Tbsp  unsalted butter
3 Tbsp  olive oil
1/2 lb.  shiitake mushrooms, stems removed and caps cut 1/4-inch thick
2 large  portobello mushrooms, stems removed and caps cut 1/4-inch thick
1/2 lb.  oyster mushrooms, stems removed and caps cut 1/4-inch thick
  salt and pepper, to taste
1   sweet type or] spanish onion, finely chopped
3 cup  converted rice [uncle ben's]
7 cup  chicken stock [canned]
1 tsp  salt
1/4 cup  porcini mushroom powder
 
heat 3 tablespoons butter and 2 tablespoons oil in a large saute pan over 
high heat. add the mushrooms, season with salt and pepper to taste and 
saute until golden brown. in a medium saucepan heat remaining oil and 
butter over medium heat, add the onions and cook until soft. add the rice 
and stir to coat with the butter and oil. add 6 cups of the stock, 1 
teaspoon of salt and the porcini powder, bring to a boil, cover, lower the 
heat and cook until all the liquid is absorbed. fold in the mushroom 
mixture, more stock if needed and season with salt and pepper to taste, 
cook to heat through, 5 minutes. 
 
 
bobby flay, hot off the grill 
http://www.foodnetwork.com/food/recipes/recipe/0,1977,food_9936_8198,00.html 
-- 
(ID: 9471) Mirror: rec.food.recipes: Tue, Dec 23, 2003


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