clevermanka (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
clevermanka) wrote2009-05-28 11:16 am
clevermanka) wrote2009-05-28 11:16 am
Entry tags:
Red Rice and Mushrooms
Red Rice and Mushrooms
2 c uncooked Red Rice
2 onions, chopped
3-4 garlic cloves, minced
8-10 dried shiitake mushrooms, soaked overnight and chopped
1/4 c sun-dried tomatoes, chopped
1/2 c almonds, chopped
2 cubes vegetable bullion
1 t Penzey's Mural of Flavor
safflower oil
water
In a soup or stock pot with a fitted lid, sauté the onions in safflower oil until golden. Add garlic and cook until slightly browned. Stir often to keep things from burning and sticking to the pot! Add bullion cubes and stir briefly until cubes dissolve. Add rice to pot with onions and add 4 cups of water. For part of the water, use the soak water from the mushrooms. Stir. Add mushrooms and Mural of Flavor. Cover and cook for 45 minutes. Remove from heat. Add tomatoes and almonds. Stir to combine and fluff rice. Cover and let sit for an additional ten minutes off the heat.
2 c uncooked Red Rice
2 onions, chopped
3-4 garlic cloves, minced
8-10 dried shiitake mushrooms, soaked overnight and chopped
1/4 c sun-dried tomatoes, chopped
1/2 c almonds, chopped
2 cubes vegetable bullion
1 t Penzey's Mural of Flavor
safflower oil
water
In a soup or stock pot with a fitted lid, sauté the onions in safflower oil until golden. Add garlic and cook until slightly browned. Stir often to keep things from burning and sticking to the pot! Add bullion cubes and stir briefly until cubes dissolve. Add rice to pot with onions and add 4 cups of water. For part of the water, use the soak water from the mushrooms. Stir. Add mushrooms and Mural of Flavor. Cover and cook for 45 minutes. Remove from heat. Add tomatoes and almonds. Stir to combine and fluff rice. Cover and let sit for an additional ten minutes off the heat.