- 1 1/2 teaspoons kosher salt, divided
- 1 cup short-grain brown rice
- 1/2 cup dried porcini mushrooms (about 1/2 ounce)
- 3 cups hot water
- 2 tablespoons olive oil, divided
- 1 pound button or cremini mushrooms, sliced
- 3 cups (1-inch) cut green beans
- 1/2 teaspoon black pepper, divided
- 1/2 cup chopped shallots
- 1/2 cup white wine
- 2 ounces Parmigiano-Reggiano cheese, grated (about 1/2 cup)
- 1/4 cup chopped fresh flat-leaf parsley
- 2 teaspoons chopped fresh thyme
- calories 434
- fat 11.8 g
- satfat 2.8 g
- monofat 6.1 g
- polyfat 1.3 g
- protein 19.1 g
- carbohydrate 60.6 g
- fiber 9.1 g
- cholesterol 9 mg
- iron 6.6 mg
- sodium 534 mg
- calcium 180 mg
How to Make It
Bring a medium saucepan of water to a boil, and add 1 teaspoon salt. Stir in rice; reduce heat, and simmer for 15 minutes (rice will not be done). Drain. Set aside.
Place porcini in a medium bowl; add 3 cups hot water. Let stand 15 minutes. Drain through a sieve over a bowl; reserve liquid. Chop porcini.
Heat 1 tablespoon oil in a large skillet over medium-high heat. Add sliced fresh mushrooms; sauté for 8 minutes or until moisture evaporates and mushrooms begin to brown, stirring occasionally. Stir in reserved porcini, green beans, 1/4 teaspoon salt, and 1/4 teaspoon black pepper; cook for 2 minutes or until the green beans are crisp-tender. Place mushroom mixture in a large bowl; keep warm.
Return pan to medium-high heat; add remaining 1 tablespoon oil. Add shallots, and sauté 4 minutes or until tender. Add rice; cook for 2 minutes, stirring occasionally. Stir in remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper. Stir in wine; cook 2 minutes or until the wine evaporates, stirring constantly. Add 1/2 cup reserved mushroom liquid to rice mixture; cook 3 minutes or until the liquid is nearly absorbed, stirring constantly. Stir in remaining mushroom liquid, 1/2 cup at a time, stirring constantly until each portion is absorbed before adding the next (about 30 minutes total). Stir in mushroom mixture, Parmigiano-Reggiano, and parsley; sprinkle with thyme. Serve immediately.