Maitake Rice Pilaf
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From Andrew, FP Webmaster.
- 2 cups washed, uncooked prolonged grain white/brown rice (slightly bit wild rice blended in is sweet too)
- 4 cups rooster or bean stock
- 1 cup lentils, cooked
- 2-3 cups chopped Maitake mushrooms
- 1 cup coarsely chopped onions
- 1 cup coarsely chopped celery
- 2 cloves garlic, minced
- 1 cup chopped peanuts or almonds
- 1 tbsp parsley
- 1 tbsp allspice
- 3 tbsp olive oil
- salt, pepper, cayenne pepper to fashion
In an enormous saucepan, saute mushrooms and garlic in olive oil over medium-high heat for quarter-hour, together with parsley, onions, celery and pepper after 10 minutes. Add rice and stir for a further 3 minutes, then add stock, lentils, allspice and salt. Stir as soon as extra, then let sit until mixture is boiling gently. In the reduction of heat and cover. Let simmer for 20 minutes, then check mixture. If all the liquid has cooked out by that time, add ½ cup extra liquid (extra stock, some sherry, some soy sauce, and so forth.), salt, cayenne pepper to fashion, peanuts/almonds, and cook dinner dinner for 15 further minutes. Let cool uncovered for 5 minutes and serve with a dollop of plain yogurt on prime.
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