Two Rices with Mushrooms, Chestnuts & Cherries
A delicious, elegant, woodsy-flavored side dish for poultry or wild game. It can be cooked mostly in advance and ready-to-eat chestnuts may be successfully substituted, leaving you with more precious time to enjoy your guests.
This dish may also be served as a vegetarian entree.
Heat a large skillet over high heat for just under a minute. Melt the butter and add the onion. Continue cooking until the onions are translucent
Add the porcini mushrooms. Cook about five minutes, then blend in the dried cherries and the wine.
Cook for a few minutes, stirring constantly. Stir in the chestnuts and sprinkle with coarsely ground black pepper to taste.
Just before serving, stir in the hot rice.
This makes 8 to 10 servings