Brown Rice with Porcini Mushrooms

The presentation is a little on the fancy side

I have found that brown rice is a better choice than its white counterpart for every dish. Well except for sushi and other Asian cuisine, red beans and rice, black beans and rice, gumbo, soup and jambalaya… It is a lot healthier, although that never really is a deciding factor in my kitchen, and has a far better flavor. It is harder to make and takes more time to cook, which may be why I like it as well.

I like to use a mixture of two parts brown jasmine, one part brown short grain, a half part brown sweet, and a quarter part black wild rice. The easiest way to make this mix or one you prefer is to find a fancy health food store with its grains and beans in bins. If using only one kind of rice, I recommend brown jasmine or a long grain. Unlike white rice, it helps to uncover and stir brown rice during the longer cooking process.

Brown Rice

• 1 cup dried porcini mushrooms
• 4 cloves garlic minced
• 2 cups brown rice mixture
• 2 cups chicken stock
• Salt/pepper

Place dried mushrooms in a two-cup mixing cup and fill with boiling water. Let stand for 15 minutes then remove mushrooms and squeeze out all liquid into mixing cup. Fill it up to the two-cup mark with extra water if needed. Chop the mushrooms into fine dice. In a large saute pot melt one tabelspoon butter with a tablespoon olive oil. Saute garlic over medium heat until fragrant, about a minute. Add mushrooms and cook until they begin to brown. Add rice and stir well to coat in the oil. Season with salt and pepper and cook stirring constantly until rice begins to crisp, about three minutes. Add broth and reserved mushroom liquid and bring to a boil. Turn heat down to a very low simmer and cover. Cook for about an hour stirring every 15 minutes until done. Remove from heat and uncover top and place a kitchen towel over rice to help absorb some steam and make the rice fluffier. Replace cover and let stand 15 more minutes. Fluff with a fork and serve.