OleoMed America - The Healthy Link to the Mediterranean

Super easy to make, this pilaf is a perfect side for poached halibut, or other white flesh fish. It's a heart healthy dish, for each serving, just under 1 cup, contains less than 1g of fat. The leftovers from this dish are divine, a definite taste-bud treat!

Pilaf Ingredients:
1/3 C dried porcini mushroom slices
2 C boiling water
Piece of cheesecloth or very fine strainer
1-2 T extra-virgin olive oil
1 shallot, finely chopped
1/2 t Sea Salt
1 T unsalted butter
1 1/2 C Arborio (Risotto) rice, uncooked
3 bay leaves
1 C vegetable or chicken stock
1/4 C Italian parsley, chopped or scissor-snipped into small pieces

Tomato Sauce Ingredients:
1 T extra virgin olive oil
1 onion, diced
3 cloves garlic, minced
1/2 t dried oregano
1/2 t dried basil
1/2 t dried thyme
28 oz. can Italian tomatoes with juice
1 T honey

Tomato Sauce Directions:
Saut� onions in olive oil until translucent, about 3-5 minutes. Add garlic and dried herbs; continue cooking for 1-3 more minutes.

Stir in the tomatoes with the juice from the can and the honey. Let simmer until you are ready to add sauce to the pilaf.

Directions:
Combine porcini slices and boiling water in a large bowl. Let soak for at least 30 minutes, or up to 2 hours. Over a medium-sized bowl, using your hands, squeeze out extra moisture then clean by running under fresh water if there is still dirt on them. Pat dry, chop coarsely, and set aside in a small bowl. Strain the excess water (that you squeezed out of the mushrooms) through cheesecloth or through a very fine strainer and save.

In a large pot combine olive oil, shallots, salt and the butter. Saut� about 3-5 minutes, until the shallots are soft and translucent. Add the rice, stirring until the rice is well coated with Olive Oil and butter.

Next, add the bay leaves, mushrooms, the excess water from the mushrooms, vegetable or chicken stock and tomato sauce. Bring to a boil over high heat. Reduce heat to simmer, cover and cook for about 15 minutes. The rice should be tender but firm to the bite and have a porridge-like consistency.

Remove the bay leaves and garnish with parsley. Let pilaf sit for just a minute to blend flavors.

Notes: The author suggests a big red wine with this dish. Mixed greens such as arugula, spinach and dandelion also complement this dish well. See above for tips on serving pilaf with greens.