Orzo Pilaf with Boletes
Enhance your favorite orzo with a tasty blend of fresh and dried boletes! Dried boletes add an umami punch, and the fresh boletes provide a meaty texture.
by Vernetta McGuire
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Boletus edulis var. grandedulis. © Debbie Viess (from mushroomobserver.org)
Objective:
Main Course
Total Time:
About 1.5 hours
Yield:
2 - 4 servings
Suggested Mushrooms:
- Porcini (Boletus edulis, Boletus regineus, Boletus rex-veris)
Ingredients
8 oz. sliced fresh boletes (or substitute with your favorite fresh mushrooms)
1/2 oz. dried boletes
2 Tbsp olive oil
1 chopped onion
1 Cup of your favorite orzo pasta
3 Tbsp. toasted pine nuts
2 Tbsp. fresh parsley
2 cups of chicken or veggie broth (or strain the liquid you'll have after reconstituting the dried boletes and combine it with chicken or veggie broth)
Method
Reconstitute the dried boletes in 2 cups of water.
Strain the liquid from the reconstituted boletes, and set the liquid aside. Chop the reconstituted boletes (which will become part of the base flavor).
Heat the oil in large saucepan over medium-high heat.
Add your onion and the (freshly picked) bolete slices, sautéing until golden brown (about 10 minutes).
Add the 2 cups of broth and the chopped (reconstituted) boletes, and bring to a boil.
Stir in orzo. Reduce heat to medium-low, cover and simmer until the orzo is tender and has absorbed all liquid (about 15 minutes), stirring occasionally.
Remove the pilaf from heat. Stir in the pine nuts and parsley.
Season to taste with salt & pepper, and serve immediately.