- 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
- Bring broth to boil in small saucepan. Remove from heat; add porcini mushrooms and let stand until soft, about 30 minutes. Drain, reserving soaking liquid. Finely chop porcini.
- Bring medium saucepan of water to boil. Add rice, salt and bay leaves. Reduce heat to medium and simmer until rice is almost tender, about 45 minutes. Drain; discard bay leaves. (Porcini and rice can be prepared 1 day ahead. Cover porcini, soaking liquid and rice separately and refrigerate.)
- Melt butter in large nonstick skillet over medium heat. Add onion, carrot, garlic, marjoram, thyme and porcini and sauté 5 minutes. Add crimini mushrooms; sauté until tender, about 7 minutes. Add rice and reserved porcini soaking liquid, discarding sediment in bottom. Simmer until almost all liquid absorbed but mixture is still moist, about 10 minutes. Season with salt and pepper.