Name: Italian Fried Rice
Ingredients: ½ cup dried mushrooms, such as porcini; 1 cup chicken bone broth or vegetable stock; 3 tbsp. extra-virgin olive oil; 1-pound sweet fennel Italian sausage; 3 cups cold prepared white, brown long or short-grain rice; 2 tbsp. butter; 1-pound crimini mushrooms, wiped clean and stemmed, thinly sliced; ¼-pound shitake mushrooms, stemmed and thinly sliced; 2 large shallots; 4 cloves garlic, grated or chopped; Salt and pepper, to taste; 2 tbsp. fresh thyme, chopped; 1 cup sundried tomatoes; ½ cup marsala wine; 4 cups flat kale, stemmed, shredded into ¼-inch ribbons; 1 cup Parmigiano-Reggiano cheese, grated; 1 small lemon

Italian Fried Rice

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Ingredients

½ cup dried mushrooms, such as porcini
1 cup chicken bone broth or vegetable stock
3 tbsp. extra-virgin olive oil
1-pound sweet fennel Italian sausage
3 cups cold prepared white, brown long or short-grain rice
2 tbsp. butter
1-pound crimini mushrooms, wiped clean and stemmed, thinly sliced
¼-pound shitake mushrooms, stemmed and thinly sliced
2 large shallots
4 cloves garlic, grated or chopped
Salt and pepper, to taste
2 tbsp. fresh thyme, chopped
1 cup sundried tomatoes
½ cup marsala wine
4 cups flat kale, stemmed, shredded into ¼-inch ribbons
1 cup Parmigiano-Reggiano cheese, grated
1 small lemon

Instructions

In a small pot, cover dried mushrooms with broth or stock and bring to boil; remove from heat, cover and let stand 15 minutes.
Remove mushrooms with a slotted spoon, reserving broth; chop and set aside.
Heat a large non-stick or cast iron skillet, over medium-high heat, with 2 tablespoons extra virgin olive oil.
Add and cook sausage until browned; crumble; remove from pan to a paper towel-lined plate, leaving enough oil and drippings in pan to coat; set aside.
Add rice to drippings; brown and heat 3 to 4 minutes; remove to a plate or a bowl.
Return pan to heat and add 1 tbsp. extra virgin olive oil.
When hot, melt the butter; when it foams, add mushrooms and brown well.
Add shallots and garlic to mushrooms; season with salt, pepper, thyme and tomatoes.
Add rice and sausage to the dried mushrooms; add marsala and let it absorb for a few minutes.
Add mushroom broth and toss with greens and cheese; 1 to 2 minutes; douse with lemon and serve.

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