Wild Rice with Chanterelles and Parsley
- 4 tablespoons unsalted butter
- 1 small onion, finely chopped
- 2 cups wild rice
- Sea salt
- Freshly ground black pepper
- 2 tablespoons olive oil
- 3 cloves garlic
- 1 1/2 - 2 pounds chanterelle mushrooms, brushed free of dirt, trimmed and cut into large bite-sized pieces
- 1/2 cup Madeira or Port Wine
- 1/2 cup fresh parsley leaves, finely chopped
Heat 2 tablespoons butter in a pot appropriate for cooking rice. Add onion and cook until onion is soft and translucent and just starts to take on a bit of golden color. Rinse rice under cold running water. Add rice to pot. Season with a pinch of sea salt and pepper. Add 5 cups cold water. Bring liquid to a boil, reduce heat and simmer, covered, until rice is tender, about 45 minutes. Consult package instructions as water quantity and cooking times vary from brand to brand.
Meanwhile, melt remaining 2 tablespoons butter in a large skillet together with olive oil over medium heat. Add garlic and cook a minute or two - just until it takes on a bit of color. Add mushrooms, season with salt and pepper and cook until mushrooms start to soften. Refrain from stirring as you want mushrooms to cook onto pan a bit. Add wine and deglaze pan, using a wooden spoon to loosen the golden flavorful pan crust. Reduce heat and simmer until most of the liquid is absorb, mushrooms are soft and cooked thru, about 8 minutes. Serve mushrooms over rice and toss with chopped parsley.
Bowl from Clam lab