California Wild and White Rice with Wild Mushrooms, Chestnuts, and Sun-Dried Cherries
From Janet Trefethen
1996
Ingredients
Directions
Heat large saute' pan over high heat for 30 seconds. Melt butter, then add chopped onion. Cook until translucent, then add cepes. Cook 5 minutes, blend in sun-dried cherries and Cabernet. Cook, stirring, 3 minutes. Mix in chestnuts and season with salt and pepper. Just before serving, add both wild and white cooked rice to pan, stir quickly to combine, and serve.
Makes 8 to 10 servings. (Note: Other wild mushrooms or brown mushrooms may be substituted for cepes.)
Janet Trefethen, 1992, holiday feast prepared for Julia Child
Appetizers
