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Wild Mushroom And Scallion Pilaf

Natural.Foodie's picture
Ingredients
  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)
  Salt To Taste
  Freshly ground pepper To Taste
Directions

GETTING READY
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°.

MAKING
3) In a medium skillet, add butter and oil. Place over moderately high heat.
4) Sauté 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.

SERVING
15) Transfer in individual serving platter or serve from the plate.

TIPS
Steps 1-12 can be prepared several hours ahead. Let the rice return to room temperature before proceeding.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Continental
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Rice
Interest: 
Healthy
Preparation Time: 
5 Minutes
Cook Time: 
60 Minutes
Ready In: 
65 Minutes
Servings: 
4

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