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Ingredients:
- 1 ounce dried porcini mushrooms
- 1 ounce dried shiitake mushrooms
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1/2 cup chopped celery
- 1 tablespoon freshly chopped parsley
- 1 medium tomato, seeded, diced
- 1 cup long-grain rice, uncooked
- chicken broth
- liquid from soaking mushrooms
Preparation:
In a medium saucepan, melt butter with olive oil over medium-low heat; add onions and celery. Cook, stirring, until vegetables are tender. Add minced garlic, parsley, and tomato. Stir in rice.
Meanwhile, strain mushroom liquid into a 2-cup measure.
Rinse the mushrooms and chop. Add enough chicken broth to the cup of mushroom soaking liquid to make 2 cups; add to the rice mixture along with the mushrooms. Cover and cook over low heat, adding more chicken broth if needed. Converted rice might take a little more broth.
Serves 4 to 6.
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