Hot Mushroom Pilaf

By Amanda26

Ingredients

• 1 pkg dried mushrooms, (porcini, morelle, chanterelle)
• 2 tbsp tbsp vegetable oil
• 2 cloves of garlic
• 1 finely chopped leeks, (white and light green parts only)
• 1 cup diced carrots
• 1 tsp dried thyme
• 1-1/3 cup brown basmati rice
• 2/3 cup wild rice
• 1/2 tsp salt
• 1/4 tsp pepper
• 1-1/2 cup sodium-reduced chicken stock
• 1-1/2 cup water
• 1/4 cup chopped fresh parsley
• 1/4 cup finely diced sweet red peppers

Details

Servings 1

Preparation

Step 1

Soak mushrooms in 1 cup boiling water for 30 minutes. Strain through sieve; reserve 1/2 cup soaking liquid for gravy. Chop mushrooms.

In skillet, heat oil over medium heat; fry garlic, leek, carrots, thyme and mushrooms, stirring occasionally, until leeks are softened, about 5 minutes.

Stir in basmati and wild rice, salt and pepper. Add stock and water, scraping up any brown bits from bottom of pan; bring to boil. Reduce heat, cover and simmer until rice is tender and liquid is absorbed, about 40 minutes. (Make-ahead: Cover and keep warm for up to 30 minutes.) Stir in parsley and red pepper.