Brown Rice With Chanterelles, Dried Apricots, And
Ingredients
2 1/2 C. vegetable broth
1 C. short grain brown rice
1 tsp. salt
2 Tbsp. sliced unblanched almonds
3 Tbsp. oil
1/2 C. onions, chopped
1 C. chanterelles, cleaned and sliced
1/4 C. dried apricots, chopped
Cooking Instructions
Note: this recipe can also be prepared with fresh shiitake, cremini, or white button mushrooms. 1. In a saucepan combine the broth, rice, and salt. Heat to boiling, stirring well. Cook, covered, over medium low heat until the rice is tender and the liquid has been absorbed, about 45 minutes. 2. Heat a medium dry skillet over low heat. Add the almonds and sauté, stirring, until lightly toasted, then transfer to a small plate. Add the butter to the skillet and heat until melted. Add the onion and sauté until golden, about 5 minutes. Stir in the chanterelles and apricots, and sauté for 2 minutes. 3. Add the apricot mixture to the rice and fluff with a fork. Spoon into a serving dish and sprinkle with the toasted almonds. Serve at once.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)