Mushroom Pilaf

By shauna

Ingredients

• 1 Pkg. ( 14g ) Dried Mushrooms ( such as porcini or morel )
• 2 Tbsp. Vegetable Oil
• 2 Garlic Cloves
• 1 Leek ( white & light green parts only ), finely chopped
• 1 C. Diced Carrots
• 1 tsp. Dried Thyme
• 11/3 C. Brown Basmati Rice
• 2/3 C. Wild Rice
• 1/2 tsp. each Salt & Freshly Ground Black Pepper
• 11/2 C. each Sodium-Reduced Chicken Stock & Water
• 1/4 C. Fresh Parsley, chopped
• 1/4 C. Sweet Red Pepper, finely diced

Details

Servings 4

Preparation

Step 1

Soak mushrooms in 1 C. boiling water for 30 min. Strain through sieve, reserving 1/2 C. liquid for gravy. Chop mushrooms. In skillet, heat oil over med-heat; fry garlic, leek, carrots, thyme & mushrooms, stirring occasionally, till leeks are softened, about 5 min. Stir in basmati & wild rice, salt & pepper. Add stock & water, scraping up brown bits from bottom of pan. Bring to a boil. Reduce heat, cover & simmer till rice is tender & liquid is absorbed, about 40 min. (Make ahead; Cover & keep warm for up to 30 min. ) To serve, stir in parsley & red pepper.