3/4 ounces dried porcini mushrooms
2 1/2 cups Mushroom Stock (see Friday's post)
6 tablespoons olive oil
2 shallots, minced
1 1/4 cups brown basmati rice, rinsed and drained
freshly ground pepper, as needed
4 ounces shiitake mushroom caps, sliced
- Combine the dried porcini mushrooms with the stock in a small saucepan, and warm while you begin cooking the rice.
- Add half the oil to a deep skillet (one with a lid) and warm over medium heat. When the oil is warm, add the shallot and cook until the shallot is softened. Add the rice and cook until the rice is well coated with the oil and the edges of the rice begin to brown. To the rice and shallot, add the porcini mushrooms (hold off no the stock) and continue cooking, sprinkle with freshly ground pepper and continue to cook for 5 minutes. Add the liquid all at once, adjust the heat so that the mixture bubbles very gently and cover. Total cooking time from this point will be about 40 minutes, check after 20 to 30 minutes to make sure there is enough liquid and if there is not, add about 1/2 cup more.
- About 15 minutes before the pilaf is done, put the remaining oil in another skillet over medium heat. Add the shiitakes, along with a pinch of salt and cook until the shiitakes are slightly browned and have released their juices, about 10 minutes.
- When the rice is tender, uncover and add the shiitakes. Stir well, taste and add salt and pepper as needed.