Sometimes a change from the usual mashed or baked potatoes is just the thing to perk up a roasted or grilled meat. This beefy rice, filled with dried porcini and sauteed cremini mushrooms, is a terrific side dish to serve any night of the week and it dresses up nicely for special occasions, too.

SERVES 6

INGREDIENTS

• 2 ounces dried porcini mushrooms
• 2 ½ cups beef stock (page 20) or store-bought beef broth
• 3 tablespoons unsalted butter
• 2 tablespoons extra-virgin olive oil
• ¾ cup finely chopped shallots
• 1 teaspoon dried thyme
• 2 cups long-grain white rice
• 1 pound cremini mushrooms, thinly sliced
• Salt and freshly ground black pepper
• ¾ cup finely chopped fresh flat-leaf parsley for garnish

INSTRUCTIONS

1. In a medium bowl, crumble the porcini into the stock and allow to rehydrate while you prepare the rice.
2. Melt 1 tablespoon of the butter with the oil in the pressure cooker over medium-high heat.
3. Add the shallots and thyme and sauté until the shallots are softened, about 2 minutes.
4. Add the rice and stir to coat the grains.
5. Pour in the porcini and stock.
6. Lock the lid in place and cook at high pressure for 4 minutes.
7. While the rice is cooking, melt the remaining 2 tablespoons of butter in a large skillet over medium-high heat.
8. Add the cremini mushrooms and sauté until they begin to turn golden around the edges.
9. Season with salt and pepper and set aside.
10. When the rice has cooked, quick release the pressure and remove the lid, tilting the pot away from you to avoid the escaping steam.
11. Stir in the cremini mushrooms and transfer the rice to a serving bowl.
12. Garnish with the parsley and serve.