Yield: 4 servings
|1 cup||Wild rice (I like Lungren's|
|2 cups||Fresh wild mushrooms,|
|1 medium||Onion, diced|
|2 cups||Mushroom/vege broth|
|\N x||Balsamic vinegar|
~ put rice, liquid into a covered casserole dish and place in oven at around 300 F.
~ preheat a pan, add balsamic and immediately added diced onions.
~ after around 10 minutes add mushrooms to onions, turn flame to lowest setting
~ when the liquid in the oven boils turn oven down to 250. When it's around ¾ absorbed (around 45 minutes), stir in mushroom and onions.
~ when liquid is fully absorbed turn off oven, fluff rice, and put in oven partially uncovered for another 15 minutes.
Serve with green vegetables like broccoli. This tastes especially good with some chopped walnuts added! (Mushroom broth is the liquid that comes out of meaty mushrooms when you dry-sautee them. I.e. put it in a pan and heat with no added liquid. As the liquid comes out of the mushroom, pour it off and save.)
I used horse mushrooms (relative of the button) and some rehydrated Boletes. Of course you could do this with brown rice, domesticated mushrooms as well..
Source: apparent original
Posted by Ari Kornfeld <ari@...> to the Fatfree Digest [Volume 15 Issue 24] Feb. 24, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@... using MMCONV. Archived through kindness of Karen Mintzias, km@....