Creole Mushrooms over Dirty Pecan Rice

Menu Part: 
Side Dish
Cuisine Type: 

An unconventional combination of seasonings brings unique flavor to this rice dish, while mushrooms and pecans add texture.


4 red onions, diced
6 tbsp. garlic, minced
Olive oil, as needed
2 tbsp. dried thyme
4 cups brown basmati rice
2 cups pecans, toasted and roughly chopped
1 tsp. cinnamon
1 tsp. allspice
7 cups water
1⁄2 cup flour
4 cups celery, 1⁄4-in. dice
4 cups carrots, 1⁄4-in. dice
4 tsp. paprika
1 tsp. cayenne pepper
4 bay leaves
2 tsp. dried oregano
2 tsp. espresso grounds
4 cups red wine
1⁄2 cup tomato paste
6 cups porcini stock
1⁄4 cup balsamic vinegar
3 lb. cremini, shiitake and oyster mushrooms, halved
Kale, braised, as needed
Lemon wedges, for garnish
Chives, chopped, for garnish


1. In a saucepan over medium heat, saute half the onion and 1 large tablespoon garlic in oil until soft; add 2 teaspoons thyme and rice until toasted. Stir in pecans, cinnamon, allspice and water. Simmer, covered, 25 minutes until done. Reserve.

2. In a skillet, saute 2 teaspoons garlic in 1⁄2 cup oil until soft. Slowly whisk in flour until roux is smooth and lightly browned. Reserve.

3. In another skillet, saute celery, carrots, remaining onion and 2 1⁄2 tbsp. garlic in oil until soft. Add paprika, cayenne, bay leaves, oregano, espresso and remaining thyme. Saute until toasted.

4. Stir in wine and tomato paste; reduce by one-third. Add stock; reduce by one-third. Add vinegar and season. Whisk in roux and simmer 10 minutes. Reserve sauce.

5. In a skillet over medium heat, saute cremini and shiitake mushrooms and 1 tablespoon garlic in oil until just softened. Add oyster mushrooms and Creole sauce. Heat through; season.

6. Place a ring of braised kale, followed by a ring of dirty rice on a plate. Fill center with mushroom mixture. Garnish with lemon wedges and chives.

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