Wild Rice With Shiitake Mushrooms

• 1 ounce dried shiitake (Oriental black) mushrooms
• 1 cup warm water
• 2 tablespoons sweet butter or vegetable oil
• 2 tablespoons chopped shallots
• 2 cups thinly sliced carrots
• 8 ounces raw wild rice
• 3 cups chicken stock or water
• Salt and freshly ground black pepper

1. * Place mushrooms in a bowl, cover with warm water and allow to soak 30 to 40 minutes, until softened.
2. Drain mushrooms, reserving the liquid and cut any tough stems away from the caps.
3. Slice the mushrooms into slivers about one-fourth-inch wide.
4. Preheat oven to 350 degrees.
5. In a heavy saucepan melt the butter or add the oil.
6. Add the shallots and saute until tender.
7. Add the carrots and sliced mushrooms and toss to coat with butter or oil.
8. Add the rice.
9. Stir briefly, then add the stock and reserved mushroom-soaking liquid.
10. Season with salt and pepper.
11. Bring to a simmer, cover and place in the oven to bake 1 hour and 15 minutes, until the grains of rice have started to split and are tender.
12. All the liquid should be absorbed, but if not cook a few minutes longer, then remove pan from heat and set aside, covered, to rest for 15 minutes.
13. Fluff rice with a fork, check seasonings and serve.

shiitake, water, sweet butter, shallots, carrots, wild rice, chicken, salt

Taken from cooking.nytimes.com/recipes/2606 (may not work)