Wild rice (actually a grass seed) is a New World native that combines well with the earthy mushrooms the French cèpes. (The Italians call them porcini, and they are easier to find than cèpes, which is why we call for porcini in this recipe.) Should you decide to use other dried wild mushrooms (like prawdziwki, for example), use your judgement re: soaking and cooking time. Prawdziwki would likely be best if left to soak overnight.
Porcini and rice (steps 1-7) can be prepared 1 day ahead. Cover porcini, soaking liquid and rice separately and refrigerate.
- 1 1/2 cups good chicken broth
- 3/4 ounce dried porcini, rinsed under cold water
- 1 1/4 cups wild rice, rinsed under cold water
- 1 teaspoon salt
- 1 1/2 bay leaves
- 3 tablespoons butter
- 3/4 cup finely chopped onion
- 1/2 cup finely chopped carrot
- 2 garlic cloves, minced
- 3/4 teaspoon dried marjoram
- 1/2 teaspoon dried thyme
- 9 medium crimini or button mushrooms, sliced
- Bring chicken broth to boil in a small saucepan.
- Remove from heat; add porcini mushrooms and let stand until soft, about 30 minutes.
- Drain, reserving soaking liquid.
- Finely chop porcini.
- Bring medium saucepan of water to boil.
- Add rice, salt and bay leaves.
- Reduce heat to medium and simmer until rice is almost tender, about 45 minutes.
- Drain; discard bay leaves.
- Melt butter in large nonstick skillet over medium heat.
- Add onion, carrot, garlic, marjoram, thyme and porcini and sauté 5 minutes.
- Add crimini mushrooms; sauté until tender, about 7 minutes.
- Add rice and reserved porcini soaking liquid, discarding sediment in bottom.
- Simmer until almost all liquid absorbed but mixture is still moist, about 10 minutes.
- Season with salt and pepper.