I believe I have become an expert at using up leftover wild rice, when I see small amounts left in the package. It can add flavor and texture to soups and now it can work well at improving eye appeal when mixed with farro as a whole grain side dish. Since they both take the same amount of time to cook, they make great partners.
1/2C wild rice
2 1/2C water
2 porcini bouillon cubes
1oz dried porcini
Boil the water over a high flame and add the bouillon cubes to flavor this side dish. Rinse the grains, drain and add to the boiling broth.
Bring the broth to a rolling boil, then add the dried porcini mushrooms and stir thoroughly. Cover the pot with a lid and lower the heat to a simmer. Cook for 30 minutes, check to see if all the liquid has been absorbed. Continue simmering until the grain has fully absorbed all the broth and when it does remove from heat and let sit for 10 minutes. Add a pat of butter if you’d like and fluff up the grain before serving.