Wild rice is a very healthy and filling option for white rice. This recipe, besides being easy, is very rich and original.
Learn more about Lorenza Ávila
Ingredients6 portions
Preparation
Heat the chicken stock in a pot over medium heat, remove from heat and add the mushrooms. Let the mushrooms hydrate for at least 20 minutes.
Remove the mushrooms from the broth and chop finely (save the broth).
In a saucepan, boil 2 1/2 cups of water. Add the bay leaf, salt and rice. Cook the rice for 45 minutes or until cooked.
In a large pan, melt the butter and brown the onion, carrot, mushrooms, garlic and marjoram for 5 minutes.
Add the rice and the porcini broth and cook for 10 minutes (almost all the liquid must have been absorbed).
Season with salt and pepper and serve.
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