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Old 08-21-2010, 06:13 PM   #1
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T&T Porchini Pilaf

I threw this together last night and it was very tasty.

3/4 cup of jasmine rice, with 1/4 cup of Orzo pasta, saute' in butter till nicely colored. I added two cups of chicken broth, about 2 tbs. of dried Porchini mushroom pieces, a sprinkle of dried onion flakes, a couple of shakes of Worcestershire sauce, about 1/2 tsp of curry powder, and some salt.
Bring to boil, cover, and turn heat down to lowest setting. In 15 min. it was ready to fluff, and returned lid for another 5 min.I served it topped with sliced almonds. It was perfect!!
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Old 08-21-2010, 07:03 PM   #2
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It sounds wonderful and I have all the ingredients. Thanks for sharing we will love it.
kades
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Old 08-21-2010, 07:41 PM   #3
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I knew the title would get your interest Kades, the way we both love Porchini.
Hope you enjoy.
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Old 08-21-2010, 09:40 PM   #4
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Sounds delish and nutritious! ...and I love the flavor of Jasmine Rice too. I'm going to try it...thanks
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Old 08-22-2010, 06:27 AM   #5
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This is the very reason I keep dehydrated wild mushrooms around... particularly Porcini mushrooms. They do go well in a pilaf! You don't even have to rehydrate... but do keep in mind that they will absorb some of the liquid that may be intended to cook the rice and/or pasta, so add a little extra liquid if you use a significant amount of dried mushrooms.
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Old 08-22-2010, 08:42 PM   #6
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Quote:
Originally Posted by velochic View Post
This is the very reason I keep dehydrated wild mushrooms around... particularly Porcini mushrooms. They do go well in a pilaf! You don't even have to rehydrate... but do keep in mind that they will absorb some of the liquid that may be intended to cook the rice and/or pasta, so add a little extra liquid if you use a significant amount of dried mushrooms.
You're right about the amount of liquid velochic. If you use more than a couple of tablespoons of dried mushrooms, you would need to account for more than the two cups of liquid called for in my recipe. However, in this case, I feel more than a couple of tablespoons of Porchini would be overkill. I also think that the small amount of curry powder hit this dish to an "outa sight" level. Trying hard to sound modest, but oh well, I'm in good company here at DC. I love this place, in case nobody noticed.
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Old 08-23-2010, 07:04 PM   #7
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I thought all you Porcini lovers might love this blog:
http://honest-food.net/2009/06/01/sp...rcini-madness/

I actually was googling where to find a place to purchase some. I was told at Trader Joe's that our Grand Asian Market probably has them so I'll check...another day
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Old 08-23-2010, 08:01 PM   #8
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That blog is fantastic and funny too.......thanks MA!!
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Old 08-26-2010, 06:46 PM   #9
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Smile

Quote:
Originally Posted by Kayelle View Post
I threw this together last night and it was very tasty.

3/4 cup of jasmine rice, with 1/4 cup of Orzo pasta, saute' in butter till nicely colored. I added two cups of chicken broth, about 2 tbs. of dried Porchini mushroom pieces, a sprinkle of dried onion flakes, a couple of shakes of Worcestershire sauce, about 1/2 tsp of curry powder, and some salt.
Bring to boil, cover, and turn heat down to lowest setting. In 15 min. it was ready to fluff, and returned lid for another 5 min.I served it topped with sliced almonds. It was perfect!!

Sounds fab! I love mushrooms! I am going to try this thanks!
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Old 08-27-2010, 06:12 PM   #10
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I like to grind my dry porcicnis to powder in a small chopper. Then I just splrinkle a little bit in just about anything from meatloaf to soups and gravies. A little goes along way and gives a nice kick to anything that needs a little "something".
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