Mushroom Jambalaya
Source of Recipe
A little of every where.
List of Ingredients
1 C wild rice
3 C mushroom stock
1 1/2 C sliced crimini mushrooms
1 C red onion, chopped
1 C celery, chopped
2 medium tomatoes, diced
1 C bell pepper, chopped
1 bay leaf
dash cayenne pepper (to taste)
1/4 tsp thyme
1 tsp salt
Recipe
First make the stock;
1 cup loosely packed dried porcini mushrooms
1/2 large onion, quartered
1 clove garlic, mashed
1 carrot
1/4 bunch parsley stems and all, tied together
1 sprig thyme
1 tsp oregano, minced
1 gallon water
Combine ingredients in large pot over high heat and bring to a boil. Reduce heat and simmer, uncovered, 4 to 5 hours. Ending up with a half gallon or so of liquid.
Strain out solids, and discard.
Pour stock through a fine mesh sieve and reserve 3 cups for use in the recipe. Dilute if necessary.
Cook the rice in the stock for about 30 minutes. add onion, celery, tomato, bell pepper and bay leaf. and cook 15 minutes. Add cayenne to taste, thyme and salt. Cook until the rice is tender. You can add meats and sausages if desired.
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