Yield: 1 Servings
|1||Cube vegetable boullion|
|¼ ounce||Dried porcini mushrooms|
|2 tablespoons||Olive oil (up to 3)|
|1||Cloves garlic; minced (up to 2)|
|1 medium||Shallot; minced|
|Dried herbs such as sage and oregano|
Ok, so its a little late for camping in some places, but this looked good and could easily be made indoors. Its from the new Conde Nast Sports for Women magazine. I just got the first issue...its not bad but WAY too many advertisments!
Over a camp stove, boil the water. Add boullion and porcini, cover and set aside. In a second pot, heat oil. Saute garlic, shallot and herbs till soft, lifting pot off flame occasionally to prevent browning. Stir in a large handfull of rice per person. Add broth (sans mushrooms) in half-cup amounts, stirring constantly, adding more as rice absorbes it. Add porcini.
When rice begins to bind, after 25 to 30 minutes, its ready.
Posted to EAT-L Digest by Martha <onion@...> on Sep 12, 1997