Ingredients
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1 tsp butter
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1/4 cup chopped shallots
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2 cups low sodium chicken broth or water
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1 cup uncooked brown rice
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1/8 tsp black pepper
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1/2 cup hot water
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.5 oz package dried porcini
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1 tbsp chopped fresh parsley
Steps
1
Melt butter in a saucepan over medium heat and sauté shallots just until lightly browned.
Add 2 cups water or broth, rice, pepper, and salt and bring to a boil. Reduce heat to simmer; cover and cook 45 minutes or until tender and most of the water is absorbed.
2
While rice is cooking, add dried mushrooms to ½ cup hot water. Allow to sit for about 10 minutes until mushrooms expand in size. Using a coffee filter, strain the liquid into a cup and add liquid to rice. Rinse mushrooms in a strainer to remove any particles, chop and
add to rice. When rice is done, fluff with a fork and sprinkle with chopped parsley.
