Ingredients:
1 cup pearl grain
1 cup fried porcini, or 2/3 lb fresh porcini
1 medium onion
3 cup meat broth
6 tbsp clarified butter
5 parsley stalks, or 2 tbsp dried parsley greens
1 garlic clove
Salt and pepper on taste
Method:
Pre-heat an oven to 320-360 F (160 – 180 C).
Wash the grain in running water until the water comes out clean, then drain, and place in an oven for 2 minutes.
If you're using dried mushrooms, soak them in 1 cup of water for about 1- 2 hours.
Bring the water with mushrooms to boil, and boil for about 10 – 15 minutes.
Drain the mushrooms (keep the broth).
Chop the mushrooms and onions, and stir-fry with 2 tbsp of clarified butter for about 3 – 5 minutes.
Put the grain, mushrooms with onions, and 2 tbsp clarified butter in an oven-safe dish.
Pour the mushroom broth and meat broth in, stir, cover with a lid, and place in the oven for 1 hour.
Decrease a temperature to 300 F (145 C), and cook 1 hour more.
Press the garlic.
Chop the parsley.
Put the garlic, parsley, salt, and pepper, and 2 tbsp clarified butter in the dish, then stir and cover with a lid.
Turn the heating off, and let to sit in the oven for 30 minutes.
Serve hot.
Other variation:
Stir-fry the mushrooms, onions, and uncooked grain for about 2 minutes with strong heating, then pour in the broth, and cook under a lid for 1 hour. Chop the garlic and greens, stir them in, and let sit for about 5 minutes, then serve.
