Yield: 4 servings
|1 cup||Basmati rice|
|½ ounce||Dried porcini|
|2 tablespoons||Soy sauce|
|2 larges||Red bell peppers|
|3 tablespoons||Lemon juice|
|\N \N||Stems removed|
|¾ cup||Heavy cream|
|½ teaspoon||Roasted sesame oil|
|½ small||Onion(s), thinly sliced|
|2 teaspoons||Curry powder|
|\N \N||Oriental fish sauce|
|\N \N||To taste|
|1 tablespoon||Cornstarch blended with|
|1 tablespoon||Cold water (opt)|
RED PEPPER PUREE
Red Pepper Puree:
Preheat the broiler. Place the peppers in a pan and put in the broiler. Broiler for 10-12 min, or until the skins shrivel and begin to blacken. Remove the peppers; place them in a paper bag and let cool. Peel the skin entirely from the peppers, then slit them open and remove the stem, seeds, and veins. Place the roasted peppers in a blender or food processor and add the lemon juice, sugar, and salt.
Blend to a smooth puree. Set aside.
In a blender or food processor, combine the watercress, 2 tbs water, and the vinegar until pureed. Pour into a medium saucepan and add the cream. Bring to a simmer and add fish sauce to taste. If necessary, thicken lightly by adding the cornstarch mixture and cooking until slightly thickened. Keep warm.
Cream of Rice Soup:
Bring 5 cups of water to a boil in a large pot. Add the rice while stirring, bring back to a boil, then turn down to a simmer. Cover and cook for 30 min.
While the rice is cooking, place 2 cups of water in a small saucepan.
Add the porcini, salt, sugar, soy sauce, sesame oil, onion, curry powder, and paprika. Bring to a boil, then turn down the heat and simmer for 20 min.
Combine the cooked rice with its liquid, the mushroom mixture with its liquid, and the milk in a blender. Blend until smooth, adding more milk if necessary and adjusting for salt.
Stir in 3 tbs red pepper puree. Put into bowl and swirl a teaspoon of watercress sauce in each.
Note: You may substitute any fresh herb for the watercress.
A Cook's Book of Mushrooms
by Jack Czarnecki
Submitted By DIANE LAZARUS On 11-19-95