VEGAN BLACK RICE PILAF

Ingredients

1/3 cup Funghi Porcini Secci

1 1/2 cups boiling water

2 tablespoons Tenuto del Numerouno EVOO, plus more for drizzling

1 shallot minced

1-2 cloves garlic, peeled and minced

3/4 cup finely diced carrots

3/4 cup finely diced red peppers

1/2 pound crimini or small white mushrooms, diced

1/2 cup red wine

Sea salt, pepper to taste

1 1/2 cup Gli Aironi Riso Nero Intregale (Black Rice)

2 bay leaves

1 1/2 cup vegetable stock

1 jar Alce Nero Tomato Sauce with Basil

1/4 cup Italian parsley, minced

1/4 cup fresh basil, minced

In a small bowl, combine Funghi Porcini Secci and boiling water; allow to soak about 40 minutes until soft. Squeeze the mushrooms to remove water, reserving the liquid. Pat mushrooms dry with paper towels. Chop into small pieces. Strain mushroom liquid through cheesecloth.

In a deep, heavy-bottomed saucepan or saute pan, heat 2 tablespoons of olive oil, and add shallot and garlic; saute for 2 minutes. Add carrots, red pepper, and fresh mushrooms, turn to coat vegetables in oil and then cover pan. Steam over medium heat for 10 minutes until vegetables are soft. over pan and steam for about 10 minutes more until vegetables are tender. Using a slotted spoon, remove the vegetables to a bowl. Add 1/4 cup of red wine to the pan and bring to a boil, stirring well. Add the rice, bay leaves, and soaked mushrooms, turn to coat the rice with liquid. Then add the mushroom liquid, bay leaves, vegetable stock, and tomato sauce, and remaining wine. Bring to a boil, then reduce to simmer and cover pan. Cook for 30 minutes until rice is almost tender. Uncover and add remaining vegetables. Continue to cook 10 to 15 minutes minutes longer until rice is tender. Stir in parsley and basil. Serve in warmed bowls, drizzling each with a little more olive oil.

We're vegans - so we vary the black rice pilaf recipe. I steam fry shallots, garlic, finely diced carrots and finely diced red peppers - and more fresh mushrooms (in addition to the dried porcini from the recipe). I deglaze the veggies with red wine and add the rice and more red wine. I use veggie stock in place of chicken stock and omit the butter. IngredientsIngredients

This recipe is from a customer who is vegan and loves Gli Aironi Riso Nero Integrale (Black Rice). This rice has much more protein than other rice. Extra vegetables make this a main dish.

Ingredients

1/3 cup Funghi Porcini Secchi [2]
1 1/2 cups boiling water
2 tablespoons Tenuto del Numerouno EVOO [3], plus more for drizzling
1 shallot minced
1-2 cloves garlic, peeled and minced
3/4 cup finely diced carrots
3/4 cup finely diced red peppers
1/2 pound crimini or small white mushrooms, diced
1/2 cup red wine
Sea salt, pepper to taste
1 1/2 cup Gli Aironi Riso Nero Integrale (Black Rice) [4]
2 bay leaves
1 1/2 cup vegetable stock
2 cups San Marzano Marinara Sauce [5]
1/4 cup Italian parsley, minced
1/4 cup fresh basil, minced

In a deep, heavy-bottomed saucepan or saute pan, heat 2 tablespoons of olive oil, and add shallot and garlic; saute for 2 minutes. Add carrots, red pepper, and fresh mushrooms, turn to coat vegetables in oil, and then cover pan. Steam over medium heat for 10 minutes until vegetables are tender. Using a slotted spoon, remove the vegetables to a bowl. Add 1/4 cup of red wine to the pan and bring to a boil, stirring well. Add the rice, bay leaves, and soaked mushrooms, turn to coat the rice with liquid. Then add the mushroom liquid, bay leaves, vegetable stock, tomato sauce, and remaining wine. Bring to a boil, then reduce to simmer and cover pan. Cook for 30 minutes until rice is almost tender. Uncover and add remaining vegetables. Continue to cook 10 to 15 minutes minutes longer until rice is tender. Stir in parsley and basil. Serve in warmed bowls, drizzling each with a little more olive oil.

Referenced Products

San Marzano Marinara Sauce [5]