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Recipe by: gellia
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See below ingredients and instructions of the recipe
2 1/2 c Vegetable broth
1 c Short-grain brown rice
1 ts Salt
2 tb Sliced unblanched almonds
3 tb Oil
1/2 c Onions, chopped
1 c Chanterelles, cleaned
-- sliced
1/4 c Dried apricots, chopped
Note: This recipe can also be prepared with fresh shiitake, cremini,
or white button mushrooms.
1. In a saucepan combine the broth, rice, and salt. Heat to boiling,
stirring well. Cook, covered, over medium-low heat until the rice is
tender and the liquid has been absorbed, about 45 min.
2. Heat a medium dry skillet over low heat. Add the almonds and saute,
stirring, until lightly toasted, then transfer to a small plate. Add
the butter to the skillet and heat until melted. Add the onion and
saute until golden, about 5 min. Stir in the chanterelles and
apricots, and saute for 2 min.
3. Add the apricot mixture to the rice and fluff with a fork. Spoon
into a serving dish and sprinkle with the toasted almonds. Serve at
once.
"Rice: The Amazing Grain" by Marie Simmons
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
English celebrity chef also known as The Naked Chef. BBC food television shows.
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
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