Day And Night Rice Recipe - Cooking Index
Day And Night Rice Recipe - Cooking Index
The subtle flavor of the black saddle mushroom and the contrasting color of the rice makes this an unusual side dish. Serve with any meat or fish, and a tossed salad.
Type: Rice, Vegetables| 6 | To 8 fresh or 4 to 5 dried | |
| Black saddle mushrooms* | ||
| 2 cups | 474ml | Water |
| 1/2 teaspoon | 2.5ml | Salt |
| 1 cup | 160g / 5.6oz | Long-grain rice |
| 2 tablespoons | 30ml | Butter |
| 1/2 cup | 46g / 1.6oz | Slivered blanched almonds |
* Alternate Mushrooms: Black Chanterelle, Shiitake
If using fresh black saddle mushrooms, drop the mushrooms into boiling water to cover. Lower the heat and simmer for 3 to 5 minutes; the mushrooms should remain slightly al dente; drain and discard the water. There is no need to soak dried black saddle mushrooms.
Bring the water and salt to a boil in a heavy medium-sized saucepan. Stir in the rice, reduce to a simmer, cover, and cook for 20 minutes. While the rice is steaming, slice the parboiled mushrooms or break the dried mushrooms in small pieces.
In a small saute pan or skillet, melt the butter and saute the mushrooms for about 5 minutes. Add the slivered almonds. Stir for another few minutes until the almonds are golden, then set aside.
When the rice is done, allow it to rest off the heat for at least 5 minutes. Add the mushrooms and toss to mix.
This recipe yields 4 side dish servings.
Source:
Wild About Mushrooms by Louise Freedman
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.