Herbed Mushroom Wild Rice

• 12 ounce dried porcini mushrooms
• water, as needed
• 34 cup uncooked wild rice
• 2 tablespoons butter
• 1 cup chopped onion
• 1 14 teaspoons chopped fresh rosemary or 12 teaspoon dried rosemary
• 1 cup shredded carrot
• 3 cups uncooked white rice
• 6 (1 cup) cups chicken broth (6 cups total)
• 12 teaspoon freshly ground black or tricolor pepper
• 14 cup chopped fresh parsley

1. In a small bowl place the dried mushrooms and add just enough warm water to cover; let stand 10 minutes until softened.
2. Drain and rinse, squeezing out excess water from mushrooms.
3. Then chop them finely; set aside.
4. Combine wild rice and enough water in saucepan to keep rice well covered.
5. Bring to a boil, lower heat and simmer uncovered until rice is tender and individual grains have opened about 45-50 minutes.
6. (Add water as needed to keep rice covered.)
7. Drain and keep warm.
8. Heat butter in large deep nonstick skillet or saucepan over medium heat; add onion, rosemary, mushrooms, and carrot and cook, stirring, for 6 minutes until vegetables are crisp-tender.
9. Add white rice, broth, and pepper.
10. Bring to a boil, lower heat and simmer for 20 minutes until rice is tender.
11. Drain excess liquid.
12. Mix wild rice, white rice, and parsley in bowl.
13. Serve hot.
14. (An adopted recipe.)

porcini mushrooms, water, wild rice, butter, onion, fresh rosemary, carrot, white rice, chicken broth, ground black, parsley

Taken from www.food.com/recipe/herbed-mushroom-wild-rice-45513 (may not work)