Savory Chanterelle Porridge

1. 1

   In a spice grinder, pulse the rice just until coarsely cracked.

2. 2

   In a medium saucepan, combine the cracked rice with 2 cups of the mushroom stock and bring to a slow simmer.

3. 3

   Cover and cook over low heat until the stock is absorbed and the rice is tender, about 30 minutes.

4. 4

   Remove from the heat and let stand, covered, for at least 5 minutes and up to 30 minutes.

5. 5

   In a medium saucepan, cook the butter over moderate heat until golden brown.

6. 6

   Add the shallot and garlic and cook over low heat, stirring occasionally, until softened, about 5 minutes.

7. 7

   Add the chanterelles and cook over moderate heat, stirring occasionally, until tender, about 5 minutes.

8. 8

   Stir in the remaining 1/2 cup of mushroom stock and the rice and cook, stirring, until the porridge is creamy, about 5 minutes.

9. 9

   Season with salt, garnish with the herbs and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.