Thursday, October 15, 2009

Porcini Pilaf

Porcini Pilaf
By: Larry Gregg

Serves 6

1/3 cup long grain white rice
1/3 cup brown rice
1/3 cup orzo
½ cup dried Porcini mushrooms
4 radishes
2 tablespoons bacon drippings
½ cup finely chopped carrot
2 cups chicken broth
2 l/2 cups water
1 small yellow bell pepper
1/3 cup dry white wine

Rinse rice. Grill bell pepper. Soak mushrooms in wine. Thinly slice radishes.

In a large skillet, heat bacon drippings. Add drained rice and slightly brown for 5-6 minutes. Shake or stir frequently. Add 1 cup of the chicken broth, carrots, mushrooms, wine (if extra from soaking the mushrooms), and diced bell pepper. Simmer uncovered for 10 minutes until most of the liquid is gone. Add water one cup at a time and add the rest of broth. Cover and simmer until rice is at desired doneness (about 20 minutes) – stirring occasionally.

In Larry’s famous words…“Remember that all recipes are guidelines – feel free to experiment”.

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