Super-Simple Mixed Rice
- ¼ cup dried porcini mushrooms
- 2 tablespoons olive oil
- ¾ cup short-grain brown rice
- 1 onion, chopped as small as you can manage
- Salt and freshly ground black pepper
- One 12-ounce can chopped tomatoes, with their liquid
- 2 cups cooked cannellini beans, or use canned
- ½ cup chopped fresh basil or parsley leaves, plus more for garnish
- ½ cup grated Parmesan cheese (optional)
Instructions:
Call it risotto, pilaf, Japanese rice, or soupy rice; the technique remains the same. Build a dish with rice as a base, adding ingredients from there. As you stir and cook, the rice releases starch and becomes creamy; brown rice adds a pleasant nuttiness and chew.
- Soak the porcini in hot water to cover. Put the olive oil in a large pot over medium heat. When the oil is hot, add the rice and cook, stirring constantly, until it’s shiny and a little translucent, just a minute or so. Add the onions, sprinkle with salt and pepper, and continue to cook, stirring occasionally, until softened, about a minute. Add enough water to cover by about half an inch.
- Bring to a boil, lower the heat to a bubble, and cook, stirring occasionally, until the rice starts to become tender, about 10 minutes. By now the porcini should be soft; chop them roughly and pour their water into the rice, being careful to leave some water behind to trap the sediment.
- Add the tomatoes and mushrooms to the rice and continue to cook and stir occasionally, until the tomatoes break down, about another 10 minutes; add more water if needed to keep the mixture a little soupy.
- When the rice is tender but retains some bite on the inside, add the beans. Continue to cook, stirring occasionally, until the mixture is no longer soupy but not yet dry. Stir in the basil, and the cheese if you’re using it; taste and adjust seasoning and serve, garnished with a little more fresh herb.