Ingredients Jump to Instructions ↓

  1. 1/2 cup dried porcini or other mushrooms

  2. 2 1/2 cups mushroom or other stock or water, plus more if needed

  3. 6 tablespoons extra virgin olive oil a

  4. 9or half oil and half butter

  5. 1 1/4 cups brown basmati rice

  6. 1 cup sliced onion

  7. salt and freshly ground pepper

  8. 1 1/2 cups sliced shiitake mushroom caps

Instructions Jump to Ingredients ↑

  1. Combine the dried porcini with the stock in a small saucepan and warm it while you begin cooking the rice. Put half the oil into a deep skillet with a lid over medium-high heat. When hot, add the rice and cook, stirring occasionally, until it is extremely aromatic and beginning to brown, about 10 minutes.

  2. Toss in the onion and the softened porcini (hold off on the stock) and continue to cook, sprinkling with salt and pepper and stirring occasionally, until the onion begins to soften, about 5 minutes. Add the liquid all at once, adjust the heat so that the mixture bubbles very gently, and cover. From this point, the rice will take about 40 minutes to become tender; check after 20 and 30 minutes to make sure there's enough liquid and, if not, add about 1/2 cup more.

  3. About 15 minutes before the pilaf is done, put the remaining oil in a skillet over medium-high heat. When hot, add the shiitakes, along with a large pinch of salt and some pepper, and cook, stirring occasionally, until the mushrooms brown on the edges, about 10 minutes.

  4. When the rice is tender, uncover and cook over medium heat until almost all the liquid is gone. Stir in the browned shiitakes, taste and adjust the seasoning and serve immediately.


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