John Myers
Porcini Mushroom Rice …
The perfect porcini mushroom rice … recipe with a picture and simple step-by-step instructions.
- 100 g Rice parboiled
- 1 liter Boiling water
- 1 teaspoon Salt
- 200 g Porcini mushrooms from frozen stock **
- 1 size Onion in strips
- 20 g Branded butter
- 1 tablespoon Oil
- Black pepper from the mill
- Salt
- 1 kl. bunch Chopped parsley
- Reggiano grated
- Cook the rice in boiling water with 1 teaspoon of salt for 20 minutes and then pour it into a colander to drain.
- While the rice is cooking, heat the butter with the oil in a pan and add the frozen porcini mushrooms **. Thaw, turning several times, and let brown lightly. Now add the onion strips and fry everything until they are appetizingly golden brown.
- Season lightly with pepper and salt and fold in the drained rice with the chopped parsley; Heat everything again, now season well and serve sprinkled with grated Reggiano.
- A grilled skewer with turkey meat goes well with it … at least that’s how we enjoyed the rice!
- ** You can read here how I store my ceps stock (a real treasure!): Ceps – for the time when none grow any more …
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