Herbed Mushroom Wild Rice

Here's a special treatment of wild rice, laced with herbs and mushrooms...

• Ready In: 1 hr 15 mins
• Serves: 12

Ingredients

• 1⁄2 ounce dried porcini mushrooms
•  water, as needed
• 3⁄4 cup  uncooked wild rice
• 2  tablespoons butter
• 1  cup  chopped onion
• 1 1⁄4 teaspoons  chopped fresh rosemary or 1⁄2 teaspoon dried rosemary
• 1  cup  shredded carrot
• 3  cups  uncooked white rice
• 6 (1 cup) cups chicken broth (6 cups total)
• 1⁄2 teaspoon  freshly ground black or tricolor pepper
• 1⁄4 cup  chopped fresh parsley

Directions

1. In a small bowl place the dried mushrooms and add just enough warm water to cover; let stand 10 minutes until softened.
2. Drain and rinse, squeezing out excess water from mushrooms. Then chop them finely; set aside.
3. Combine wild rice and enough water in saucepan to keep rice well covered. Bring to a boil, lower heat and simmer uncovered until rice is tender and individual grains have opened about 45-50 minutes. (Add water as needed to keep rice covered.) Drain and keep warm.
4. Heat butter in large deep nonstick skillet or saucepan over medium heat; add onion, rosemary, mushrooms, and carrot and cook, stirring, for 6 minutes until vegetables are crisp-tender.
5. Add white rice, broth, and pepper.
6. Bring to a boil, lower heat and simmer for 20 minutes until rice is tender. Drain excess liquid.
7. Mix wild rice, white rice, and parsley in bowl. Serve hot.
8. (An adopted recipe.)