California Wild And White Rice With Wild Mushrooms, Chest Recipe
Servings: 1
Ingredients
- 1/4 c. Unsalted butter
- 1 x Onion, large, finely minced
- 1 lb Cepes, cleaned and diced (see note)
- 12 x Fresh chestnuts, roasted, shelled, and minced
- 1 c. Sun-dry cherries
- 1/2 c. Trefethen Cabernet Sauvignon
- 2 c. Cooked wild rice, warm
- 2 c. Cooked white rice, warm
Directions
- Heat large saute/fry' pan over high heat for 30 seconds. Heat butter, then add in minced onion. Cook till translucent/soft, then add in cepes. Cook 5 min, blend in sun-dry cherries and Cabernet. Cook, stirring, 3 min. Fold in chestnuts and season with salt and pepper. Just before serving, add in both wild and white cooked rice to pan, stir quickly to combine, and serve.
- Makes 8 to 10 servings. (Note: Other wild mushrooms or possibly brown mushrooms may be substituted for cepes.)
- Janet Trefethen, 1992, holiday feast prepared for Julia Child
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