(So identified because I was “playing” in the kitchen, as I often do, trying to come up with something unusual and very flavorful to compliment an entrée which was somewhat bland.) I stumbled into this! The following provides generous portions for two people, but there is nothing exact about it, so one can expand the recipe to any size.
Ingredients:
2/3 cup white, Indian style, white Basmati Rice
(I’m sure this would be as good or better with brown Basmati)
1/4 cup dried Porcini mushrooms
1 cup hot water
2-3 tbsp. carrots, diced small
2-3 tbsp. chopped celery
3-4 tbsp. minced onion
2-3 cloves garlic, minced
1 tbsp. butter
Salt & pepper to taste
Prep:
• Place mushrooms in water and soak for 20-30 minutes
• Meanwhile prep the veges.
• Over medium heat melt the butter and simmer the veges until soft.
• Squeeze the mushrooms dry, reserving the liquid.
• Use the mushroom liquid, expanded to 1 1/3 cups
• Add a little salt and cook the rice for 13-15 minutes
• Meanwhile:
• Turn up the heat and add the mushrooms to cook (chopped if the pieces are large) and dry them out a little. Add the garlic for the last minute or so.
• Then add all to the rice before it is finished cooking.
Yum !! Any vegetarian would love it, too.
