Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 6 cups | Water |
| 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 | |
| Arborio rice |
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