Yield: 4 servings
|Whole mustard seeds
|Dry white wine
|Rich chicken or vegetable stock
|Small white mushrooms; cleaned, quartered
|Salt; to taste
|Freshly-ground black pepper; to taste
|Fresh lemon juice
|Grated lemon zest
|Mixed chopped fresh herbs
|(such as basil; parsley and chives)
Saute the onions and garlic in 2 tablespoons olive oil in a deep sauce pan until softened but not browned. Add rice and continue to cook and stir until rice just begins to color. Add mustard seeds and cook for a minute or two longer (seeds will begin to pop). Add wine, stock and bay leaf and bring to a boil. Reduce heat to a simmer, cover and cook until liquid is absorbed, 12 to 14 minutes. While rice is cooking, add remaining oil to a saute pan and saute mushrooms over high heat until lightly browned but still firm. Season with salt and pepper and toss with lemon juice, zest and herbs. When rice is done, gently stir in mushrooms and serve immediately.
This recipe yields 4 to 6 servings.
Recipe Source: THE JOHN ASH SHOW with John Ash From the TV FOOD NETWORK - (Show # JA-9777 broadcast 02-16-1997) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
Recipe by: John Ash
Converted by MM_Buster v2.0l.