|
The
Wisconsin Mycological Society | Maitake
Rice Pilaf
2 cups washed, uncooked long grain white/brown rice
(a little wild rice
mixed in is good too)
4 cups chicken or bean stock
1 cup lentils, cooked
2 - 3 cups chopped Maitake mushrooms
1 cup coarsely
chopped onions
1 cup coarsely chopped celery
2 cloves garlic, minced
1 cup chopped peanuts or almonds
1 tbsp. parsley
1 tbsp. allspice
3 tbsp. olive oil
Salt, pepper, cayenne pepper to taste
In a large
saucepan, sauté Maitake mushrooms and garlic in olive oil over
medium-high
heat for 15 minutes, adding parsley, onions, celery and pepper
after 10 minutes.
Add rice and stir for another 3 minutes, then add stock,
lentils, allspice
and salt. Stir again, then let sit until mixture is
boiling gently. Reduce
heat and cover. Let simmer for 20 minutes, then check
mixture. If all of the
liquid has cooked out by that time, add 1/2 cup extra
liquid (extra stock,
some sherry, some soy sauce, etc.), salt, cayenne
pepper to taste, peanuts/almonds,
and cook for 15 more minutes. Let cool
uncovered for 5 minutes and serve with
a dollop of plain yogurt on top.
| |
