Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 cup | Basmati rice |
| ½ ounce | Dried porcini |
| 1½ teaspoon | Salt |
| ½ teaspoon | Sugar |
| 2 tablespoons | Soy sauce |
| 2 larges | Red bell peppers |
| 3 tablespoons | Lemon juice |
| ½ ounce | Watercress, |
| \N \N | Stems removed |
| 1½ teaspoon | Vinegar |
| ¾ cup | Heavy cream |
| ½ teaspoon | Roasted sesame oil |
| ½ small | Onion(s), thinly sliced |
| 2 teaspoons | Curry powder |
| 1 teaspoon | Paprika |
| 2 cups | Milk |
| 1 tablespoon | Sugar |
| ½ teaspoon | Salt |
| \N \N | Oriental fish sauce |
| \N \N | To taste |
| 1 tablespoon | Cornstarch blended with |
| 1 tablespoon | Cold water (opt) |
RED PEPPER PUREE
WATERCRESS SAUCE
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.
Watercress Sauce:
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
ISBN 1-885183-07-0
pg 90
Submitted By DIANE LAZARUS On 11-19-95