1 oz. dried porcini mushrooms
2 cups chicken or vegetable stock
½ cup wild rice
3 tbsp. butter
½ tsp. salt
1-2 medium yellow onions, peeled and minced (about 1 cup)
2 medium carrots, peeled and minced (about 1 cup)
3 oz. button mushrooms (approx.. 4 or 5), sliced (about 1 cup)
½ cup carnaroli (medium grain) rice
1 tsp. dried thyme
Ingredients
Serves 6 – 8
Wild Rice Pilaf
Combine the stock and a cup of water in a medium saucepan and bring to a boil over high heat. Add the dried mushrooms to the broth, stir, cover, and remove from the heat. Let sit for half an hour.
Meanwhile, rinse the wild rice under cold running water. Place it in a pot with 1½ cups of the stock (reserving the porcini). Add 1 tablespoon butter and the ½ teaspoon salt and bring to a boil over high heat. Reduce the heat to low and cover. Cook until the grains begin to burst, about 45 minutes. Check several times. Add more stock or water, if necessary.
While the wild rice cooks, melt the remaining butter in a separate pot over medium-high heat. Add the onions, carrots, and mushrooms and sauté until they begin to sweat, about 5 minutes. Add the carnaroli rice and sauté until it gives off a nutty aroma, about 2 or 3 minutes. Add the remaining stock, along with the reserved porcinis.
Add the thyme and the remaining salt and stir. Raise the heat to high and bring to a boil. Cover and reduce the heat to low. Cook for 15 minutes, then remove from heat, keep covered, and let rest for 5-10 minutes. Fluff with a fork.
Add the (cooked) wild rice to the carnaroli rice. Fluff together and serve.
Instructions
