Brown Rice & Wild Rice with Shiitake & Carrots

Post date: Jan 31, 2010 6:42:44 PM

Yield: Serves 6-8

3 oz. dried shiitake (~18 large shiitake)

4 C. hot water

1/4 C. extra virgin olive oil

2 medium carrots, diced into mirepoix

1 small onion, finely diced

1 bay leaf

1 C. short-grain brown rice

1/2 - 3/4 t. salt

1/2 t. black pepper, freshly ground

3 C. water

1/4 t. salt

1/2 C. wild rice, rinsed (optional)

In advance: Put 4 cups of hot water in a mixing bowl or 8-cup Pyrex glass measure which makes for easier pouring later. Add dried (not fresh) shiitake and place a small plate over the shittake to keep them submerged under water. Let shiitake soak for at least 30 minutes or, even better, for 3-24 hours to really soften them.

Squeeze softened shiitake in your hands, letting excess liquid drip back into bowl or glass measure. Squeeze shiitake, again, to rid of excess moisture and maximize amount of shiitake broth you will have for cooking. Cut off shiitake stems which are usually quite tough. Slice shiitake into julienne strips. Reserve the shiitake "broth" for cooking the brown rice.

Heat extra virgin olive oil in a heavy skillet. Add onions, carrots, shiitake, and bay leaf. Sautée over medium heat for 3-4 minutes, sitrring occasionally. Add brown rice and season with 1/2 t. salt and 1/2 t. freshly ground pepper. Sautée another 5 minutes. (Optional: Heat shiitake broth in microwave for a few minutes.) Add shiitake broth to brown rice mixture and let come to a boil. Lower heat, cover pan, and cook until water has bee absorbed (about 45 minutes).

As brown rice is cooking, prepare wild rice. Rinse and drain wild rice. In a small saucepan, place wild rice, 3 C. water, and 1/4 t. salt. Bring to a boil and then turn heat to medium-low. Cook slowly, uncovered, until rice is done but still chewy (30-45 minutes). Turn off heat before water completely evaporates. Set aside as brown rice finishes cooking.

After brown rice has cooked for approximately 45 minutes, taste brown rice for doneness and seasoning. Add salt and freshly ground pepper, if necessary. Stir in wild rice. Serve warm or at room temperature

Tips & Notes:

(1) Shiitake water or "broth" is extremely flavorful and healthy. My grandmother, who lived to be 101, would always remind me never to throw out unused shiitake water because it was so nutritious. She would keep any leftover shiitake water chilled in the fridge and drink it the next day as a refreshing tea.

(2) Recipe revised 2/15/03 Madison, WI. Re-ordered steps. Cf. OTI "A Spring Repast" and replace with these revisions.

(3) Note to Self: Double-check salt amount for cooking brown rice. 1 t. vs. 1/2 t. 11/4/16 Again, thinking it needs more than 1/2 t. of salt. Maybe 3/4 t.?

(4) Recipe revised 7/2/11 Corona del Mar. Adjusted water amounts, clarified a few steps, and streamlined unnecessary steps.

(5) The cooking technique used here mirrors the making of saffron rice. The technique, which gives the finished rice a more interesting texture, involves the following: (a) Heat extra virgin olive oil and/or butter. (b) Sautée vegetables and aromatics before adding the rice. (c) Add and sautée rice to crisp up the rice grains. (d) Add (warm) broth so cooking temperature stays high. (e) Reduce heat and cover to steam rice.

(6) 11/4/16 Dinner with Sally/Dave, Veronica/Doug, & Ginny/Patrice. Turns out the wild rice is optional! I mistakenly and stupidly dumped raw wild rice on to cooked brown rice. Poor Ginny's "punishment" was to remove every last grain/kernel with chopsticks! Thank you, Ginny. Wild rice does add a nice texture and nuttiness, but if you don't have wild rice or you forget to cook it, as I did, just leave it out.