Name: The Right Rice
Yield: Serves 4 to 5.
Cuisine: Cornmeal, Rice, Grains
Ingredients: 1 cup long-grain (brown or white) rice; 4 to 5 ounces butter; 1-1/2 cups good chicken stock; 1 large pinch saffron; 2 large pinches paprika; 2 pinches cumin; 4 to 5 dashes mushroom soy sauce, or as needed; 8 ounces fresh mushrooms, sliced; 1 tablespoon or so olive oil; Garlic powder to taste; Black pepper to taste; 1 to 2 ounces dry red wine; 1 ounce Madeira; 4 ounces walnut meats, cut in small pieces (not chopped); 2 to 3 tablespoons sour cream

Share:

Rate this Recipe:

This rice has a lovely delicate flavor, made all the nicer with the addition of the crunchy walnuts. A welcome new rice dish.

Ingredients

1 cup long-grain (brown or white) rice

4 to 5 ounces butter

1-1/2 cups good chicken stock

1 large pinch saffron

2 large pinches paprika

2 pinches cumin

4 to 5 dashes mushroom soy sauce, or as needed

8 ounces fresh mushrooms, sliced

1 tablespoon or so olive oil

Garlic powder to taste

Black pepper to taste

1 to 2 ounces dry red wine

1 ounce Madeira

4 ounces walnut meats, cut in small pieces (not chopped)

2 to 3 tablespoons sour cream

Instructions

Wash the rice in water once or twice, then drain and set aside. Melt 2 ounces of the butter in a skillet and saute the rice for 3 to 5 minutes. In a saucepan you can cover tightly, bring the stock to a boil. Add saffron, paprika, and cumin, as well as a dash or two of mushroom soy sauce, if the stock is not salted. Add the rice, return it to a boil, and simmer, covered, over low heat for about 20 minutes, until all liquid is absorbed. Saute the mushrooms in 2 to 3 ounces of butter and a bit of olive oil, seasoning them with a dash or two garlic powder, black pepper, red wine, Madeira, and a few dashes of mushroom soy sauce. Add the walnut meats and saute for an additional 4 minutes. Set this aside. When the rice is done, stir in 2 to 3 tablespoons of sour cream enough to make it sticky. Gently stir three-quarters of the mushroom mixture into the rice. Put the rice into 4 small au gratin dishes (or one big one) and put the rest of the mushrooms on top. Bake at 400 degrees F for 8 to 10 minutes, and you have the right rice.