85 minutes
A flavorful rice dish enriched with the earthy tastes of porcini and cremini mushrooms.
Short-grain Brown Rice, soaked in water with 1 tablespoon vinegar overnight
cups
Dried Porcini Mushrooms, sliced
cups
Boiling Water
cups
tablespoons
Yellow Onion, finely diced
cups
Bell Pepper, finely diced
cups
Celery, finely diced
cups
teaspoons
Cremini Mushrooms, stemmed and finely chopped
0 oz
cups
1. Drain Soaked Rice
Drain the short-grain brown rice that has been soaking overnight.
2. Soak Dried Porcini Mushrooms
In a small heatproof bowl, soak the dried porcini mushrooms in 2 cups of boiling water for 20 minutes. After soaking, drain through a fine-mesh sieve, reserving the soaking liquid, and chop the porcini mushrooms finely.
3. Sauté Vegetables
In a medium saucepan, warm the olive oil over medium heat. Add the finely diced onion, green bell pepper, celery, and kosher salt. Sauté for about 5 minutes until softened.
4. Add Mushrooms
Stir in the finely chopped cremini mushrooms and the reserved, chopped porcini mushrooms. Sauté for another 5 minutes.
5. Cook Rice
Pour in the vegetable stock, reserved mushroom soaking liquid, and drained rice. Stir and bring to a boil. Reduce heat to low, cover, and cook for 50 minutes.
6. Steam Rice
Remove from heat but keep covered. Allow the rice to steam for an additional 10 minutes.
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