Porcini mushroom rice

Name: Porcini mushroom rice
Ingredients: 350 g fresh porcini mushrooms; 30 ml oil; 1/2 teaspoon salt; 1/4 teaspoon ground pepper; 2 garlic cloves; 190 g rice; 40 g vermicelli; 30 ml oil; 1 medium onion (150 g); 720 ml hot water or chicken broth; 1/2 teaspoon salt; 1/4 teaspoon ground pepper; 1 stock cube (optional); 3 g fresh parsley; 3 rosemary leaves; 40 g Parmesan or grated cheese

Appetizers - Porcini mushroom rice by Denisa I. - Recipia

Porcini mushroom rice simmers with toasted vermicelli and onion, and the mushrooms go into the pot after they release their liquid in the pan. Their juices mingle with the rice, which stays al dente if I take it off the heat while the grains still have some bite; first I check that the porcini are firm and free of dirt tucked under the caps before slicing them. Prep: 20 minutes. Cook: 31 minutes. Total time: 51 minutes. Servings: 4. About 410 kcal and 12 g protein per serving.

Ingredients

350 g fresh porcini mushrooms
30 ml oil
1/2 teaspoon salt
1/4 teaspoon ground pepper
2 garlic cloves
190 g rice
40 g vermicelli
30 ml oil
1 medium onion (150 g)
720 ml hot water or chicken broth
1/2 teaspoon salt
1/4 teaspoon ground pepper
1 stock cube (optional)
3 g fresh parsley
3 rosemary leaves
40 g Parmesan or grated cheese

Preparation

1. Brush any dirt off the porcini, wash them, dry them well and slice them thinly. Heat 30 ml of oil in a pan and cook them for 8 minutes, until they soften and release their liquid. Add 1/2 teaspoon of salt, 1/4 teaspoon of pepper and the chopped garlic, then cook for 1 more minute. 2. Heat the other 30 ml of oil in a pot. Add the broken vermicelli and fry for 2 minutes, until golden brown. Add the rice and finely chopped or grated onion and cook for 2 more minutes. 3. Pour in the hot water or chicken broth. Add 1/2 teaspoon of salt and 1/4 teaspoon of pepper; if you use water, you can also add the stock cube. Simmer for 10 minutes, stirring from time to time. 4. Add the porcini and their liquid from the pan, the parsley and the rosemary leaves. Simmer for 8 more minutes, until the rice is al dente or as soft as you prefer. Turn off the heat and serve with Parmesan or grated cheese.

Notes

For a fasting version, leave out the Parmesan; regular vermicelli contains gluten, and for a gluten-free version you can use the same amount of gluten-free vermicelli. A green salad with vinegar goes well alongside. Firm porcini with whole caps are easier to clean than soft or bruised ones. If you washed them, dry them well before they go into the pan, otherwise they release more water. I stay by the stove while toasting the vermicelli, because it quickly goes from golden to dark. Sometimes porcini release a lot of liquid; leave the pan on the heat until it reduces before transferring them to the pot. If you want to cook it ahead, keep the rice covered in the fridge for up to 3 days and reheat it with a little water. Rosemary has a strong flavor, so use just a few leaves, not a whole sprig.