1/2 oz.	Roland Dried Porcini Mushrooms
1 cup	Hot water
1 Tbsp.	Butter
1 Tbsp.	Extra virgin olive oil
1 cup	Red onion, diced
1 cup	Celery, diced
2 tsp.	Rosemary, finely chopped
1/2 cup	Wild Rice
1 1/4 cups	Chicken stock
1/2 cup	®Roland Sherry Cooking Wine
1 ea.	Bay leaf
	Sea salt, ground
	Black pepper, ground (add to personal taste)

Directions

1) Soak mushrooms in hot water for 15 minutes. Drain, rinse well, and coarsely chop.

2) In medium saucepan, melt the butter and add olive oil over medium high heat. Add the porcini mushrooms, onion, celery, and rosemary and sauté until vegetables are translucent.

3) Add the wild rice and sauté 2 minutes. Add the chicken broth, sherry wine and bay leaf. Season with sea salt and freshly ground pepper. Bring mix to a boil. Reduce heat to low, cover and simmer for about 45 minutes, or until the rice is tender. Remove from heat.

recipe taken from www.rolandfood.com

Roland supplies many of the products you will find in our store.