8 large portobello (portabella) mushrooms
3 oz extra virgin olive oil
Salt & pepper to taste
¼ lb pancetta, chopped
1 cup onion, finely chopped
2 garlic cloves, minced
1 tsp fresh thyme, chopped
1 tsp fresh oregano, chopped
1 tsp fresh basil, chopped
½ cup white wine
1 ½ cups cooked wild rice
1 ½ cups cooked brown rice
¼ cup scallions or garlic chives, thinly sliced
½ cup Parmigiano-Reggiano, grated
2 Tbsp. Parmigiano-Reggiano for garnish
Chef John O’Toole. Recipe and photo provided by the California Wild Rice Advisory Board. [3]
Links
[1] https://oldwayspt.org/grain/rice
[2] https://oldwayspt.org/grain/wild-rice
[3] http://www.cawildrice.cm