Brown Rice With Chanterelles, Dried Apricots, And Almonds Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
2 1/2 cup: Vegetable broth,
1 cup: Short-grain brown rice,
1 tsp: Salt,
2 tbsp: Sliced unblanched almonds,
3 tbsp: Oil,
1/2 cup: Onions, chopped
1 cup: Chanterelles, cleaned &, sliced
1/4 cup: Dried apricots, chopped
Directions:
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
Source from luhu.jp
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
Source from luhu.jp