White Rice with Wild Mushrooms and Merguez

Rating: Unrated

"David Kinch once said that my meals aren't complete without rice. He's probably right," says Pim Techamuanvivit, who cooks her rice in a clay pot from her native Thailand. Her earthy baked rice, with mushrooms and chunks of the spicy lamb sausage merguez, is a terrific side dish for the lamb chops, but it's also hearty enough to eat on its own. More Sausage Recipes

By Pim Techamuanvivit
December 2007

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Recipe Summary

active:
30 mins
total:
1 hr 15 mins
Yield:
8
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Ingredients

Directions

  • Preheat the oven to 350°. In a medium enameled cast-iron casserole, heat 1 tablespoon of the olive oil. Add the rice and cook over moderately high heat, stirring, until lightly toasted and well coated with oil, about 3 minutes. Add the mushroom broth and soy sauce and bring to a boil. Cover and cook over very low heat until the rice is tender and all of the liquid has been absorbed, about 20 minutes.

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  • Meanwhile, in a large skillet, heat the remaining 1 tablespoon of olive oil. Add the mushrooms, season with salt and pepper and cook over moderately high heat, stirring occasionally, until lightly browned and tender, about 8 minutes. Transfer the mushrooms to a plate.

  • Add the merguez to the skillet and cook over moderately high heat, breaking up the sausage with a spoon, until cooked through and lightly browned in spots, 8 to 10 minutes. Return the mushrooms to the skillet and cook for 1 minute. Stir the merguez and mushrooms into the rice.

  • Bake the rice, covered, in the middle of the oven for 30 minutes. Remove the casserole from the oven and let stand for about 10 minutes; don't remove the lid. Fluff the rice with a spoon and serve.

Make Ahead

The rice can be made through Step 3 and refrigerated overnight. Return to room temperature before proceeding.

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