Wild Rice & Simmered Shiitake Pilaf

This is our own version of fusion cooking. The shiitakes are simmered in the Japanese style, lending sweetness to the wild rice. Mirin is a sweet wine used for cooking.Click for our mushroom article - more information and more recipes

• 8 ounces shiitake mushrooms
• 1 cup water
• 2 tablespoons soy sauce
• 1 tablespoon mirin
• 2 tablespoons olive oil
• 4 shallots, chopped
• 1 cup chicken stock
• 1/4 cup scallions, greens and whites, sliced
• 1 tablespoon grated lemon peel

METHOD

Clean mushrooms. Remove and discard stems and put in sauté pan with water, soy sauce and mirin. Bring to a boil, then lower heat and simmer gently for 7 minutes. Remove from heat. Remove mushrooms from liquid and strain liquid. Add enough water to liquid to make one cup. Slice mushrooms.

Heal oil in Dutch oven. When hot, stir in shallots. Cook until beginning to brown. Stir in chicken stock and reserved mushroom liquid. Bring to boil. stir in wild rice, lower heat, cover and cook for 30 minutes.

After 30 minutes, when rice is almost ready, stir in mushrooms, scallions, pignolias, and lemon peel. Cook an additional 5 - 10 minutes.

Serves: 4 - 6

recipe from www.inmamaskitchen.com

Contributor: Marisa Viola

click for mushroom article and more recipes

 

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