野菇培根炊飯 Wild Mushroom Bacon Pilaf

材料 Ingredients

糙米 Brown rice 2 杯 cup 培根 Bacon 3 條 Slice 乾野菇 Dried wild mushroom 1 盎司 oz (28g) 黃洋蔥 Yellow onion 1/2 個 ea 西式雞高湯 Western chicken stock 2 杯 cup 特級初炸橄欖油 Extra virgin olive oil 1 大匙 Tbs 鹽 Salt 1/2 小匙 tsp 白胡椒 Ground white pepper 1/4 小匙 tsp 碎巴西利葉 Minced parsley 2 大匙 Tbs

做法

1.	糙米略為沖洗後濾乾。乾野菇用熱水浸泡一小時後濾乾切成小丁。洋蔥去皮後切丁。培根切成細條。
2.	炒鍋燒熱後放進1大匙橄欖油和培根，用中火炒到培根變酥脆。將油盛出，留2大匙在鍋裡。
3.	加入洋蔥，鹽和白胡椒用中火炒到洋蔥變透明。放進野菇翻炒一分鐘後再加入糙米翻炒1分鐘。將所有材料移進電鍋內鍋。
4.	倒入高湯。請自行依照糙米種類調整高湯份量。
5.	依照電鍋平常煮白飯的方式煮﹐煮完後燜 20 分鐘。 (註﹕也可以在爐子上將湯燒滾後關成小火﹐加蓋繼續用小火煮到飯熟﹐約 15 分鐘。火關掉再燜 10 分鐘。)
6.	用叉子將飯翻鬆，再拌進巴西利葉即可。

PROCEDURE

1.	Rinse and drain the brown rice. Soak the dried mushrooms in hot water for 1 hour then drain. Peel and dice the onion. Cut the bacon into thin strips.
2.	Add 1 tbs of olive oil and the bacon in a heated wok. Sauté until the bacon becomes crispy. Remove the oil but leave 2 tbs in the wok.
3.	Add the onion, salt and ground white pepper and sauté over medium heat until the onion is translucent. Place in the mushrooms and stir for 1 minute. Add the brown rice and stir for another minute. Transfer everything into the pot of a rice cooker.
4.	Add the stock. Please adjust the quantity of the stock according to the type of brown rice you use.
5.	Cook the rice based on the rice cooker instruction. When it is done, leave it covered for 20 minutes. (Note: You also can cook the rice on a stove. Bring the rice mixture to a boil. Cover the pot and cook over low heat until the rice is done, approx 15 minutes. Turn off the heat and let the covered pan sit for another 10 minutes.
6.	Fluff the rice with a fork. Mix in the minced parsley to serve.

最後更新 (Last Update): 08/12/2015
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