Yield: 4 Servings
Measure | Ingredient |
---|---|
2½ cup | Vegetable broth |
1 cup | Short-grain brown rice |
1 teaspoon | Salt |
2 tablespoons | Sliced unblanched almonds |
3 tablespoons | Oil |
½ cup | Onions, chopped |
1 cup | Chanterelles, cleaned & sliced |
¼ cup | Dried apricots, chopped |
Note: This recipe can also be prepared with fresh shiitake, cremini, or white button mushrooms.
1. In a saucepan combine the broth, rice, and salt. Heat to boiling, stirring well. Cook, covered, over medium-low heat until the rice is tender and the liquid has been absorbed, about 45 min.
2. Heat a medium dry skillet over low heat. Add the almonds and saute, stirring, until lightly toasted, then transfer to a small plate. Add the butter to the skillet and heat until melted. Add the onion and saute until golden, about 5 min. Stir in the chanterelles and apricots, and saute for 2 min.
3. Add the apricot mixture to the rice and fluff with a fork. Spoon into a serving dish and sprinkle with the toasted almonds. Serve at once.
"Rice: The Amazing Grain" by Marie Simmons