Wild Rice with Porcini Mushrooms and Cherries
2 teaspoons olive oil
1 small onion, diced
2 cloves garlic, minced
1 teaspoon salt
4 oz. dried porcini mushrooms
1/4 cup dried cherries, roughly chopped
1 1/2 cups wild rice, rinsed and drained
1 3/4 cups chicken stock
1 green onion, thinly sliced
Pour two cups of hot water over dried porcinis and soak for 10 minutes. Remove mushrooms from soaking liquid and chop, reserving soaking liquid.
Heat olive oil in heavy pot until almost smoking. Add onions and garlic to pot and cook, stirring, until onions are translucent. Add mushroom soaking liquid (being careful not to add the residue from the bottom of the bowl) and remaining ingredients and bring to boil. Lower heat to simmer, cover pot, and cook for 40 minutes or until all liquid has been absorbed.
Top with sliced green onion before serving.
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