Marrow And Rice Recipe Recipe

Name: Marrow And Rice Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup brown or wild rice; 3/4 cup water; 1/2 teaspoon salt; 2 sections bone with marrow, approximately 4 tablespoons marrow; 4 to 6 additional sections of bone marrow for roasting; 1/2 cup finely diced onion; 3 cloves garlic, smashed and chopped; 1 tablespoon diced ginger; 2 cups short grain rice; 4 to 5 cups stock and water from dried mushrooms; kosher salt to taste, about 1/2 to 1 teaspoon; 1/4 cup dried shitake or porcini mushrooms rehydrated in 1 cup (save the water)warm water; chopped scallions or cilantro to garnish

Servings: persons

1/4 cup brown or wild rice
3/4 cup water
1/2 teaspoon salt
2 sections bone with marrow, approximately 4 tablespoons marrow
4 to 6 additional sections of bone marrow for roasting
1/2 cup finely diced onion
3 cloves garlic, smashed and chopped
1 tablespoon diced ginger
2 cups short grain rice
4 to 5 cups stock and water from dried mushrooms
kosher salt to taste, about 1/2 to 1 teaspoon
1/4 cup dried shitake or porcini mushrooms rehydrated in 1 cup (save the water)warm water
chopped scallions or cilantro to garnish

1
Place brown rice and water in a 2 quart saucepan. Bring to a simmer over low heat and stir in salt to taste, about 1/2 teaspoon. Simmer until the rice is cooked al dente, 45 to 50 minutes, stirring occasionally. Set aside.
2
Finely chop the mushrooms and set aside.
3
Render the bone marrow in the 3-quart sauce pan over medium heat. Add the onions, garlic, and ginger. Cook until onions are tender and translucent, about 5 minutes. Add the rice and stir until the grains are coated in fat and lightly toasted. Add 3 cups of the stock and mushroom-soaked water. Add the mushrooms. Lower the heat and simmer the rice, stirring occasionally, until most of the stock is absorbed. Add another cup of stock and repeat. The rice should taste slightly raw at this point. Add more salt as needed.
4
In the meantime, preheat the oven to 400 F. In a shallow pan, roast the marrow bones until browned, about 15 minutes. Sprinkle with salt to taste and set aside.
5
Stir the brown rice into the white rice. Then add another cup or so of stock and stir over low heat until just absorbed. Taste the rice for doneness and adjust for salt. Have freshly ground black pepper on hand, if desired. Serve immediately, garnishing with cilantro or scallions and with the roasted marrow bones on the side.

418

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/4 cup brown or wild rice, 3/4 cup water, 1/2 teaspoon salt, 2 sections bone with marrow, approximately 4 tablespoons marrow, and more.

Yes, Marrow And Rice Recipe falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Marrow And Rice Recipe

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