A favourite winter dish in our household. It is best to use a variety of wild mushrooms — ceps, pieds de mouton, chanterelles, depending on availability — as well as field or portobello mushrooms. I have not found the flavours of shiitake and other oriental mushrooms to marry well with the rice. I usually serve it as a main course followed by a salad and cheese.
Measure the volume of the wild rice and put 3 times that volume of salted water in a pan to boil. Add the wild rice, bring to the boil, lower the heat and cook gently until soft, about 50 minutes. There should be almost no liquid left in the pan.
Measure the volume of the basmati rice and soak it in warm water for 20 minutes. Drain and rinse under the cold tap until the water runs clear. For each measure of rice, pour 1¼ times that volume of water into a heavy-based pan. Add a little salt and bring to the boil. Add the drained rice, cover, bring back just to the boil, then put on the lowest possible heat, using a heat diffuser, and cook for 12–15 minutes. Put a clean, folded tea towel under the lid, with the corners turned up away from the heat source. Leave on the heat for 5 minutes, then turn off the heat and leave for a further 5 minutes, or longer.
Heat the oil in a large pan and cook the shallots until soft. Strain the ceps, discarding any grit and reserving the liquid. Add the fresh mushrooms to the shallots and toss and fry until the mushrooms give off their juices. Turn up the heat, season and add the ceps and
© 2005 Jill Norman. All rights reserved.