Last Week we did our usual cooking demo and I wanted to make something different than what I had done in the past. As usual, I stroll around the shop and check my pantry to see what I have to work with. I found some wild rice, white rice and saw the More than Gourmet products we carry. I immediately salivated when I thought of a rice dish with mushrooms. So this is what I cooked.
2 stalks of celery chopped fine
1 small onion or 2 shallots chopped fine
2 med carrots chopped fine
2 T extra virgin Olive oil
1 stick butter
4 ounces Shitake mushrooms washed and chopped int 1/2 inch pieces
1 cup white rice
1/4 cup wild rice
1 cup dry white wine
1/4 cup parsley chopped fine
Salt and pepper to taste
1 1/2 oz container Essence de Champignon Gold (R) dissolved in 3 cups of hot water
Preboil the wild rice and set it to the side. Saute the celery, onion and carrots in the olive oil until soft and set aside. Add the butter, mushrooms and the white rice to the pan. Slowly cook at a low temp until it begins to turn golden then add the wine. Cook the rice mixture until most of the wine is absorbed.
Add back the celery, carrots and onions to the pan and add 1/2 cup of the mushroom essence and stir frequently. Add the remaining broth to the pan 1/2 cup at a time allowing the rice to absorb each addition before add the next. When all the broth has been used, the mixture should be smooth and creamy in texture. Add the cooked wild rice and salt and pepper to taste.
Enjoy,
Janet
