“Cook me, freeze me, reheat me and I will be as delicious as if you had just cooked me. I never, ever get soggy!”
Serves approximately: Approx. 4
Prep time: Approx. 30 minutes (including soaking of the dried mushrooms).
Cooking time: Approx. 1 hour and 10 minutes for Pearled (add 15 minutes for Whole Grain)
Ingredients:
- 1 cup of water
- 1 package dried porcini mushrooms
- 2 tablespoon unsalted butter (may substitute with olive oil)
- 2 medium size onions finely chopped
- 2 cloves minced garlic
- 8 oz sliced variety of mushroom(such as white, baby Portobello, crimini etc.)
- 1/2 teaspoon salt (add more to taste)
- 1/4 teaspoon black pepper
- 1 cup uncooked white pearled WONDERGRAIN sorghum (May use whole grain. Just add 15 mns cooking and 1 more cup of liquid if you want the grain to be softer)
- 3 cups vegetable broth (Add one more cup if cooking the Whole grain; may substitute with chicken broth)
Directions:
- Reconstitute the dried porcini mushrooms by soaking them in 1 cup of warm water. The mushrooms will produce a dark, flavorful broth that should not be discarded. Often it can be used in the recipe you are soaking the mushrooms for but be careful: the flavor is strong and can overwhelm the dish.
- Once the soaking process is done, remove the mushrooms from the water and rinse them under running water to remove the residual grit (small particles of stone and sand).
- Much of the mushroom’s grit is released into the soaking water and will have fallen to the bottom of the bowl. You do not want to add this grit to your dish, as it will ruin it so strain the water through a paper towel or a coffee filter. Save the water!
- On medium heat, melt the butter in a large saucepan and caramelize the onions: Add onions and stir to coat; cook, stirring occasionally, for about 5 minutes. Reduce heat to medium and cook, stirring frequently, until onions are deeply browned and slightly sticky, about 30 minutes longer. If onions are sizzling or burning, reduce heat. If onions are not browning after 15 to 20 minutes, raise the heat.
- Add garlic and sauté about 1 minute.
- Add mushrooms and cook about 10 minutes or until browned, stirring frequently.
- Stir in salt, pepper, the porcini mushrooms and the saved water.
- Add the vegetable broth and Pearled WONDERGRAIN sorghum
- Bring to a boil on high for 5 minutes, then reduce heat to medium and cover.
- Reduce heat to low when water is almost dry, at the level of the grain.
- Cook until water has dried completely and the grain has puffed up. WONDERGRAIN sorghum will be tender with a pleasant bite.
Tips:
- For added flavor, squeeze a fresh lime at the end of the cooking process and mix well.
- Use any variety of mushrooms you have available. The more variety the better.
- Grain must cook for at least 35 minutes (45 minutes for whole grain). Due to variation in heating elements of stovetops, be careful not to burn the bottom.
- For a softer bite, add more liquid.
- Wondergrain may be cooked ahead of time and refrigerated or frozen. To loosen up the grain, moisten -do not drench- with water, mix, cover with paper towel and warm up in the microwave. May be warmed up on the stovetop.
Wondergrain Rice & Pressure Cooker Instructions
Rice Cooker capacity: 6-cup
Grain & Water Proportions: 1 cup of Whole Grain & 2¾ cups liquid
Cooking Time: Approximately 1 hour to 1hour and 15 minutes
Rice Cooker capacity: 15-cup
Grain & Water Proportions: 1 cup of Whole grain & 3 to 3½ cups liquid
Cooking Time: Approximately 1 hour to 1hour and 15 minutes
Rice Cooker capacity: 6-cup
Grain & Water Proportions: 1 cup of Pearled & 2 cups of liquid
Cooking Time: Approximately 45 minutes
Rice Cooker capacity: 15-cup
Grain & Water Proportions: 1 cup of Pearled & 2½ cups of liquid
Cooking Time: Approximately 45 minutes
Pressure Cooker: Power Pressure Cooker Pro XL (6 Quart Capacity)
Grain and Water Proportions: 1 cup of Whole grain & 1¾ cups liquid
1 cup of Pearled & 1 cup of liquid.
Cooking Time: Whole Grain approximately 35 minutes
Pearled Grain approximately 18 minutes
Note: Each rice cooker varies in capacity and in heating elements therefore, the instructions above are just guidelines noted based on several cooking experiments.
