Shiitake Brown Rice Pilaf

It's been a long time since I cooked brown rice using the absorption method as it usually results in gummy, even mushy rice, but the thought of the brown basmati absorbing all of the wonderful flavours of the dried mushroom soaking liquid convinced me to try it again with this recipe.

I couldn't find fresh shiitake, so used fresh crimini and dried porcini mushrooms. After soaking, the reconstituted mushrooms are sauteed with leeks and garlic before the rice and soaking liquid are added. The sauteed fresh mushrooms and some toasted pecans are stirred in at the end and the dish is garnished with sliced green onions.

The grains of rice were perfectly cooked, remained separate and were infused with the wonderful, earthy flavour of the mushrooms. The leeks were very soft and almost melted into the rice; I would prefer them with a little more texture so next time, will sautee them with the fresh mushrooms and add them at the end. Loved the crunch of the pecans.

Very hearty and satisfying and apart from having to pre-soak the dried mushrooms, took no linger than most brown rice recipes.