Title: Wild Rice & Porcini Mushroom Dressing
Categories: Rice Side dish
Yield: 8 Servings

2	lg	Onions, finely chopped
		Soaked porcini mushrooms*
3/4	ts	Dried thyme leaves
1/4	ts	Freshly grated or ground nutmeg
6	c	Chicken broth
2	c	Wild rice, rinsed and drained
2	tb	Dry sherry, optional
		Fresh thyme sprigs, optional

*Soaked porcini mushrooms: In a 1 to 1 1/2 quart pan over high heat, combine 1 1/2 cups water and 1/2 cup dried procini mushrooms. Cover and bring to a boil. Remove from heat and let stand until cool. Squeeze mushrooms gently to release grit, then lift from water. Finely chop mushrooms. Carefully pour soaking liquid into another container and save. Discard gritty residue.

In a 5 to 6 quart pan, combine onions, 1/2 cup of the soaking liquid from the mushrooms, thyme and nutmeg. Boil over high heat, uncovered, stirring often until liquid evaporates and onions begin to stick. Add remaining soaking liquid, mushrooms, broth, wild rice and sherry. Stir to free browned bits. Cover and bring to a boil. Simmer gently until rice is tender to bite and grains begin to split open, about 1 hour. Drain, reserving liquid. Serve rice hot. If making ahead, let cool, cover, and chill up to 2 days. Combine with reserved liquid and heat until boiling. Drain and serve. Garnish with thyme sprigs.

previous

next