Name: Wild Rice with Wild Mushrooms
Yield: Makes 6 servings
Ingredients: 1 1/2 cups canned chicken broth; 3/4 ounce dried porcini mushrooms, rinsed under cold water; 1 1/4 cups wild rice, rinsed under cold water; 1 teaspoon salt; 1 1/2 bay leaves; 3 tablespoons butter; 3/4 cup finely chopped onion; 1/2 cup finely chopped carrot; 2 garlic cloves, minced; 3/4 teaspoon dried marjoram; 1/2 teaspoon dried thyme; 9 medium crimini or button mushrooms, sliced

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One surprise to Europeans who settled the plains was the abundance of wild mushrooms, including morels, chanterelles, and other varieties familiar from home. Free for the picking, the mushrooms were hung on strings and dried, providing a winter's worth of eating. Wild rice (actually a grass seed) is a New World native that combines well with the earthy mushrooms the French cèpes. (The Italians call them porcini, and they are easier to find than cèpes, which is why we call for porcini in this recipe.)

Recipe notes

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