MUSHROOM RICE
3 cups of converted rice (750ml)
6 cups of chicken stock (1500ml)
1 tablespoon of salt (15ml)
1 teaspoon of pepper (5ml)
¼ cup of dry porcini mushrooms (62ml)
1 cup of frozen peas (250ml)
Bring all the ingredients except for the peas to a boil and cover. Reduce the temperature and simmer for approximately 15 minutes until light and fluffy.
Add peas after 10 minutes.
Keep warm until ready to serve.
Yield: Serves 8
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