Best Wild Rice With Fennel And Porcini Recipes

Wild Rice & Porcini Mushroom Dressing Recipe - (4.8/5) image

Provided by á-160091

Number Of Ingredients 8

3/4 cup dried porcini mushrooms, about 3/4 ounces
3 onions, peeled and finely chopped, about 1 1/2 pounds
1 teaspoon dried thyme
1/4 teaspoon fresh-grated or ground nutmeg
6 cups fat-skimmed chicken broth, or vegetable broth
3 cups wild rice, rinsed and drained
3 tablespoons dry sherry, optional
Salt

Steps:

In a bowl, pour 2 cups boiling water over porcini mushrooms. Let stand until water is cool enough to touch, about 20 minutes. Squeeze mushrooms gently to release grit, then lift from water. Finely chop mushrooms. Carefully pour soaking liquid into another container, leaving grit behind. Add water to soaking liquid to make 1 1/2 cups. Discard gritty residue. In a 5- to 6-quart pan, combine onions, thyme, nutmeg, and 3/4 cup of the mushroom soaking liquid. Stir often over high heat until onions begin to brown, 10 to 15 minutes. Add remaining soaking liquid, mushrooms, broth, wild rice, and sherry. Cover and bring to a boil. Reduce heat and simmer until rice is tender to bite and beginning to split, about 1 hour. Drain, reserving liquid for other uses. Season dressing with salt to taste.

Brown and Wild Rice with Sausage and Fennel image

Yield 2 Main-course or 6 side-dish servings

Number Of Ingredients 11

2 cups water
1/2 cup wild rice
8 ounces sweet Italian sausage, casings removed
3 tablespoons olive oil
1 12-ounce fennel bulb, trimmed, diced
1 large red bell pepper, diced
1/4 teaspoon chopped fennel seeds
2 large leeks (white and pale green parts only), chopped
3 large garlic cloves, minced
1 1/3 cups long-grain brown rice
2 14 1/2-ounce cans low-salt chicken broth

Steps:

Simmer water and wild rice in small saucepan 20 minutes. Drain.
Heat heavy large saucepan over medium-high heat. Fry sausage until cooked through, breaking up sausage with fork, about 4 minutes. Using slotted spoon, transfer sausage to large bowl.
Add 2 tablespoons oil to same saucepan. Mix in fennel, bell pepper and fennel seeds and sauté until tender, about 10 minutes. Add to sausage. Heat remaining 1 tablespoon oil in same saucepan. Add leeks and garlic and sauté until tender and golden, about 8 minutes. Add brown rice and stir 1 minute. Mix in broth and wild rice. Season with pepper. Bring to boil. Reduce heat to low. Cover and simmer until rice is tender and liquid is absorbed, about 40 minutes. Add hot rice to sausage mixture and toss well. (Can be prepared 1 day ahead. Cover and chill.) Serve hot.

Brown- and Wild-Rice Pilaf with Porcini and Parsley image

Yield Serves 6

Number Of Ingredients 9

1/2 cup wild-rice, rinsed in a sieve
1 1/2 ounces dried porcini (available at specialty foods shops and some supermarkets)
1 cup hot water
1 3/4 cups cold water
1 cup long-grain brown rice (not converted)
1 teaspoon salt
1 cup chopped onion
3 tablespoons unsalted butter
1 1/2 cups chopped fresh parsley

Steps:

To a small saucepan of boiling water add the wild rice, remove the pan from the heat, and let the rice soak for 30 minutes. In a small bowl combine the, porcini and the hot water and let the mushrooms soak for 30 minutes. Strain the mixture through a rinsed and squeezed paper towel set over a measuring cup, reserving 3/4 cup of the soaking liquid, wash the porcini under cold water to remove any grit, and chop them. In a large saucepan bring the cold water and the porcini soaking liquid to a boil, stir in the wild rice, drained well, the brown rice, and the salt,and simmer the mixture, covered for about 40 minutes, or until the liquid is absorbed and the rice is tender. While the rice is cooking, in a large skillet cook the onion in the butter over moderately low heat, stirring occasionally, until it is softened and stir in the porcini. Add the rice to the skillet with the parsley and salt and pepper to taste and combine the mixture well.