Brown Rice with Chanterelles and Caramelized Onions
2 cups brown rice
4 cups chanterelle mushrooms
2 onions, thinly sliced onions
In a pot, over medium heat, bring 2 cups of water to a boil and cook rice according to the instructions. Usually, it’s about 20-25 minutes on a gentle simmer, covered, undisturbed. You can also use a rice cooker for this purpose.
In a saute pan, heat up some olive oil on medium heat and saute the chanterelles, until they reduce in volume by half – about 15 minutes. Empty into a bowl, and set aside.
In the same pan, heat up a little more oil over medium heat, and cook the onions, until they caramelize. You do this by slowly sweating the onions, then letting them get golden brown. When the onions start changing color, decrease heat to low, and cover the onions with a piece of parchment paper. Periodically, lift the paper to stir the onions. You may sprinkle a tiny bit of sugar and salt to aid the caramelization process. After about 40 minutes, your onions should be done. Throw the chanterelles in the for about a minute just to mix everything together and warm the mushrooms up, and then combine everything with rice in a large bowl. Season with salt and pepper, and serve immediately.
This also keeps very well and tastes better the next day. Though in my parents’ house, it was gone that very evening.
Serves 6 as a side, 4 as a vegan, gluten-free main dish.
brown rice with chanterelles and caramelized onions originally published on sassyradish.com
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