Shiitake Brown Rice Pilaf

Like the farro and lentil pilaf, this recipe goes really well with Cascade Spinach Salad. It's also from the rebar cookbook.

1 oz/30 g dried shiitake mushrooms
2 1/2 c boiling water
2 leeks, mostly white and light green parts
2 garlic cloves, minced
8 oz/240 g fresh shiitake mushrooms
2 T vegetable oil
3/4 t salt
1 c brown basmati rice
1/2 c pecans, roasted and roughly chopped
4 scallions, minced (for garnish)

1. Soak dried mushrooms in hot water for at least 30 minutes. Strain and reserve the soaking liquid (you'll need 2 1/2 c). Finely mince the soaked mushrooms and set aside.

2. Quarter the leek whites lengthwise and chop into 1/2" dice. Place in a colander and run cold water over them to remove any clinging grit. Stem the fresh shiitake mushrooms and slice them thinly.

3. In a medium pot, heat the oil and sauté the leeks, garlic and minced soaked shiitakes with 1/2 t salt until the leeks are soft. Add rice and continue to sauté to toast the rice grains. Add 2 c of the reserved mushroom-soaking liquid, the remaining salt and bring to a boil. Cover, reduce heat to very low and allow the rice to sit for an additional 10 mins. No peeking!

4. Before serving, heat another tablespoon of oil in a skillet and sear the sliced shiitakes until golden. Deglaze the pan with a splash of white wine or balsamic vinegar and season with salt and pepper to taste. Turn the cooked rice into a serving dish and gently stir in the sautéed mushrooms and roasted pecans. Garnish with finely minced scallions and serve hot.