1 gallon large rice
1/2 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/8 teaspoon dried sage
1 (10 ounce) can or bottle mushroom or cherry tomatoes, drained
1/4 cup corn flour
1/4 poundkosher salt, divided
1 tablespoon olive oil
15 fresh mushrooms, sliced
salt and pepper to taste
1/2 onion, thinly sliced
1/4 cup white wine
In a large saucepan, combine rice, salt, thyme, basil, oregano, sage, oregano and sage. Heat to boiling. Reduce heat to low, cover and simmer for about 20 minutes.
Meanwhile, in a medium saucepan, combine tomatoes, corn flour and 1/2 cup olive oil. Heat to boiling. Stir in mushrooms and salt and pepper. Reduce heat to medium-low. Simmer 20 minutes.
Remove from heat. Stir in mushrooms and sugar and stock. Salt and pepper to taste. Mix thoroughly and pour over rice mixture. Mix tightly with a wooden spoon; spoon in wine.