Brown rice pilaf with porcini

We had half a packet of brown rice left over from the paella attempt. I looked around for ideas on what to use it for and decided on this. It’s inspired by a recipe found on epicurious; I made several changes to it to suit my taste. The pilaf is really fragrant, thanks to the addition of porcini soaking liquid, butter and some cream. Lemon zest gave it that bit of zing needed to complete the dish.

(Serves 2 as a main)
Ingredients:

3/4 ounces dried porcini
1/2 cup hot water

1 cup brown rice
1 cup chicken stock
1 red onion (chopped)
3/4 cup chopped parsley
2 tbsp butter
1 tsp lemon zest
2 tbsp cream
salt and pepper to taste

Method:

1. Soak porcini in hot water for 30 minutes.
2. Drain porcini through a sieve and reserve the soaking water. Chop the porcini and set aside.
3. Combine chicken stock and porcini soaking water in a pot and bring it to a boil
4. Add brown rice and simmer for 45-60 minutes until rice is tender and the liquid is absorbed.
5. Meanwhile, melt the butter in a large skillet over low heat.
6. Add onions and cook till translucent and softened.
7. Add the chopped porcini and cooked brown rice and mix.
8. Add in the parsley and lemon zest. Stir to combine. Lastly, add the cream.
9. Season with salt and pepper. Serve.