Wild Mushroom And Scallion Pilaf
|Dried porcini mushrooms||2 Ounce|
|Boiling water||1 Cup (16 tbs)|
|Unsalted butter||2 Tablespoon|
|Peanut oil||2 Tablespoon|
|Converted rice||2 Cup (32 tbs)|
|Hot chicken stock/Canned broth||3 Cup (48 tbs)|
|Scallions||1 Cup (16 tbs), thinly sliced (Use White Part Only)|
|Freshly grated parmesan cheese||1⁄2 Cup (8 tbs)|
|Coarsely chopped pecans||1⁄2 Cup (8 tbs)|
|Freshly ground pepper||To Taste|
1) In a medium bowl, place the dried mushrooms. Pour in boiling water to soak the mushroom until tender, about 30 minutes.
2) Preheat the oven to 375°.
3) In a medium skillet, add butter and oil. Place over moderately high heat.
4) SautÃ© the rice for 5 minutes, or until translucent.
5) Pour in chicken stock, stir well and bring to a boil.
6) Lower the heat and bring it to a simmer by covering for 20 minutes or until almost all of the liquid has been absorbed.
7) Line a sieve with cheesecloth and place the sieve over a bowl.
8) Drain the mushrooms and store the liquid.
9) Pour the strained liquid over rice and simmer by covering for 5 minutes.
10) Rinse the mushrooms under warm water. Drain on paper towels and chop coarsely.
11) Add the mushrooms, scallions, Parmesan and pecans to the rice. Combine all ingrediens by gentle tossing.
12) Season the mixture with salt and pepper to taste.
13) In an 8-cup ovenproof serving dish spoon the pilaf.
14) Place inside oven and bake for 20 minutes, until the top is golden.
15) Transfer in individual serving platter or serve from the plate.
Steps 1-12 can be prepared several hours ahead. Let the rice return to room temperature before proceeding.