1 cup dried wild rice
2 1/2 pounds of raw beef femur bones (with marrow)
3 Medium sized onions
2 Garlic cloves
1 pint of baby bella mushrooms
2 bay leaves
Salt and Pepper
Step 1: Pre-soaking the Rice
Step 2: Roasting the Bones & Onions
Start by pealing and quartering three medium sized onions, researving the peals and ends for later. Then lightly coat the onions with oil.
Spinkle bones and onions with salt and pepper. On a baking sheet lined with aluminum foil, place the oiled onions and femur bones in a single layer and roast for 20 minutes.
When the 20 minutes are up take out the baking sheet and carefully remove the liquid from the pan in one dish. Save or discard the liquid. Use a small spoon to then remove the fatty bone marrow from the bones and place it in a separate dish. Use tongs or something because the bones will be very hot. Set aside in the refridgerator for use a little later on. They will look gross, don't worry, they taste amazing!
Flip the onions over and place the now empty bones back on the baking sheet and roast for an additional 20 minutes.
After the 2nd roast the bones and onions should be nice roasted and ready to be made into a lovely stock.
Step 3: Making the Beef Stock
When sauted, add the roasted onions and femur bones, 2 dry bay leaves and enough water to cover everything by about 1 inch. The mushrooms will tend to float, so place a heat proof plate on top to ensure they stay submerged. Cook over medium heat for about an hour and a half.
After the stock is cooked, strain the stock, add about 2 tablespoons of soy sauce and reduce the liquid until you have about 3 to 4 cups of stock. Season with salt and pepper to taste.
Step 4: Cooking the Rice
Strain the soaked rice as best you can an add it to the hot marrow fat. Toast the rice for a few minutes, then add about 2 cups of the freshly made stock. Bring to a boil, cover and reduce heat to medium low and allow the rice to cook for 20 minutes or so. If the rice looks like it needs more liquid then add more stock.
Step 5: Finishing & Eating
This is a pretty heavy dish, so you probably wouldn't want to eat this all the time, but it would be great side with game meats or lamb.