RICE WARMER BAG RECIPES

Steps:

• Rinse the rice with cold water for 30 seconds.
• Bring the water and salt to a boil over high heat in a large heavy pot with a tight fitting lid.
• When the water is boiling add the rice, stir and partially cover (don't cover complete or it will spill over) and cook on medium-high heat for 30 minutes.
• Shut the heat off. Drain the rice in strainer, then quickly return to the pot and cover tightly for 20 minutes so the steam finishes cooking the rice.
• Uncover the rice and fluff with a fork.

Steps:

• Rinse the wild rice in several changes of water and drain. Place the rice in a saucepan and add 2 cups of the boiling water and the 1/2 tsp. salt.
• Place over high heat and bring to a boil. Immediately reduce the heat to low, cover and cook, without stirring, until the rice is tender and the water is absorbed, about 40 minutes. Remove from the heat and let cool.
• Meanwhile, place the dried mushrooms in a small bowl and add the remaining 1 cup boiling water. Let stand for 30 minutes until softened. Drain, reserving the liquid, and set the mushrooms aside. Strain the liquid through a fine-mesh sieve lined with cheesecloth. Set aside.
• In a soup pot over medium heat, melt the butter. Add the onion and celery and sauté, stirring occasionally, until soft, about 10 minutes. Increase the heat to high, add the wine and cook until reduced to about 2 Tbs., 3 to 4 minutes. Reduce the heat to medium, add the fresh and rehydrated mushrooms and sauté, stirring occasionally, until the mushrooms wilt, about 15 minutes. Increase the heat to high, add the stock and the reserved mushroom liquid and bring to a boil. Reduce the heat to medium and cook, uncovered, until the mushrooms are very soft, about 20 minutes. Add the wild rice and the cream and simmer for 5 minutes more to blend the flavors. Season with salt and pepper.
• Ladle the soup into warmed bowls and garnish with the parsley. Serve immediately.