Rating: 3.5 stars
10 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 0

To give as a gift, pour rice in a jar and top with dried mushrooms. Bundle the thyme and bay leaf in a cheesecloth sachet, and place in jar. Along with a copy of this recipe, you could also give a bottle of red wine like Barbera or pinot noir or a wedge of Parmigiano-Reggiano.

Donata Maggipinto
Recipe by Cooking Light November 2008

Gallery

Credit: Becky Luigart-Stayner; Styling: Cindy Barr, Jan Gautro, Leigh Ann Ross

Recipe Summary

Yield:
8 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine mushrooms and 2 cups boiling water in a bowl. Cover and let stand 30 minutes or until tender. Drain and rinse in a colander; drain. Chop mushrooms.

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  • Bring broth to a simmer (do not boil). Keep warm over low heat.

  • Heat butter and oil in a large saucepan over medium heat. Add onion and garlic to pan; cook 8 minutes or until tender, stirring frequently. Add rice; cook 1 minute, stirring constantly. Add wine; cook 2 minutes or until absorbed, stirring constantly. Stir in mushrooms, thyme, and bay leaf. Add broth, 1/2 cup at a time, stirring constantly until each portion of the broth is absorbed before adding the next (about 25 minutes total). Discard bay leaf. Stir in cheese, salt, and pepper.

Nutrition Facts

362 calories; calories from fat 24%; fat 9.8g; saturated fat 4.1g; mono fat 4.1g; poly fat 0.6g; protein 14.8g; carbohydrates 51g; fiber 7.8g; cholesterol 16mg; iron 4.2mg; sodium 569mg; calcium 137mg.
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