Wild Rice With Shiitake Mushrooms

1. 1

   * Place mushrooms in a bowl, cover with warm water and allow to soak 30 to 40 minutes, until softened.

2. 2

   Drain mushrooms, reserving the liquid and cut any tough stems away from the caps.

3. 3

   Slice the mushrooms into slivers about one-fourth-inch wide.

4. 4

   Preheat oven to 350 degrees.

5. 5

   In a heavy saucepan melt the butter or add the oil.

6. 6

   Add the shallots and saute until tender.

7. 7

   Add the carrots and sliced mushrooms and toss to coat with butter or oil.

8. 8

   Add the rice.

9. 9

   Stir briefly, then add the stock and reserved mushroom-soaking liquid.

10. 10

    Season with salt and pepper.

11. 11

    Bring to a simmer, cover and place in the oven to bake 1 hour and 15 minutes, until the grains of rice have started to split and are tender.

12. 12

    All the liquid should be absorbed, but if not cook a few minutes longer, then remove pan from heat and set aside, covered, to rest for 15 minutes.

13. 13

    Fluff rice with a fork, check seasonings and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.