pat's Recipe

Herbed Rice Pilaf

Category: Rice/grain

1 ounce(s) dried porcini mushrooms
3 1/2 cup(s) water
2 medium carrots
1 small (4- to 6-ounce) onion
1 cup(s) wild rice
1/2 cup(s) dried cranberries
3 tablespoon(s) margarine or butter
2 teaspoon(s) fresh thyme leaves, chopped, plus sprigs for garnish
Salt
Pepper
3 cup(s) lower-sodium chicken broth
2 cup(s) long-grain brown rice

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Directions

In medium bowl, combine mushrooms and 1 3/4 cups water. Microwave on High 2 minutes; let stand 10 minutes. Meanwhile, chop carrots and onion.
With slotted spoon, transfer mushrooms to cutting board; set aside. Pour cooking liquid through fine-mesh sieve into 2-cup liquid measuring cup.
In covered 2-quart saucepan, heat 1/4 cup of mushroom cooking liquid and remaining 1 3/4 cups water to boiling on high. Add wild rice; reduce heat to low. Cover and simmer 50 to 55 minutes or until tender. Add cranberries and let stand 10 minutes. If making ahead, cool completely, transfer to resealable plastic bag, and refrigerate up to 2 days.
While wild rice cooks, in 5- to 6-quart saucepot, melt margarine on medium. Add carrots, onion, thyme, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper; cook 4 minutes, stirring occasionally. Finely chop mushrooms; add to carrot mixture along with broth and remain­ing 1 cup mushroom cooking liquid. Heat to boiling, covered, on high. Stir in brown rice; reduce heat to low. Cover and simmer 50 to 55 minutes or until rice is tender. If necessary, drain rice and return to pot. Stir in wild rice mixture and 1/4 teaspoon salt. Cook on medium until heated through. Spoon into serving bowl; garnish with thyme sprigs.
Serves 12.