Pecan Rice Pilaf
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Rice and Sweet Corn Porridge with Dried Scallops
Ingredients
- 8 small dried scallops (1 ounce; see Note)
- 6 small dried wood ear mushrooms ( 1/2 ounce; see Note)
- 2 ears of corn—kernels cut off, cobs cut crosswise into 1-inch pieces
- 2 quarts plus 1 cup low-sodium chicken broth
- 1 large chicken thigh (7 ounces)
- One 2-inch piece of fresh ginger, peeled and thinly sliced
- 1 celery rib, sliced 1/2 inch thick, plus 1/2 cup celery leaves
- 1 1/2 cups short grain or sushi rice, rinsed
- 1 tablespoon tamari
- 2 tablespoons freshly grated Parmigiano-Reggiano cheese
- Salt
Instructions
Rice and Sweet Corn Porridge with Dried Scallops serves 6 original recipe by Food & Wine.
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