Ingredients for Chestnuts & Dried Mushrooms Rice
- 450 ml Water that is used to soak Dried Porcini *avoid the settlings
- 1 Stock Cube *Chicken OR Vegetable, sliced OR crumbled
- Ground Black Pepper
- 20 g Butter *cut into small pieces
- 20 g Dried Porcini
- 20 g Dried Mixed Forest Mushrooms
- *Note: You can use 40g Dried Mushrooms of your choice, but I recommend to use some Dried Porcini
- 1/2 cup Onion *finely chopped
- 1 clove Garlic *finely chopped
- 1 tablespoon Olive Oil
- 2 cups (*180ml cup) Short OR Medium Grain Rice
- 1/2 teaspoon Salt *alter the amount if Stock is not salted
- 200 g peeled Chestnuts *thawed if frozen
- Thyme *OR Parsley
Cooking Instructions for making Chestnuts & Dried Mushrooms Rice
Soak Dried Porcini and other Mushrooms in 2 & 1/2 cups warm water until soft. When soft, drain, and save 450ml water, but avoid the settlings. Rinse the Mushrooms and cut into smaller pieces if large. *Note: DO NOT squeeze the softened Mushrooms to remove excess water.
Place Onion, Garlic and softened Mushrooms in the rice cooker’s inner pot. Drizzle with Olive Oil.
Rinse Rice, drain, and spread over the Onion, Garlic and Mushrooms.
Add the saved 450ml Water that is used to soak Dried Mushrooms and Stock Cube, sprinkle Salt, but DO NOT stir. Scatter Chestnuts on top. Press Cook/Start button.
When the rice is cooked, scatter Butter, and let the rice steamed for 10 minutes. Add some Ground Black Pepper and gently mix to combine. Sprinkle with some Thyme leaves (OR finely chopped Parsley) and serve.
Leave a Reply