Mushrooms and Oyster Saute over Black Rice

Rinse the rice in a mesh sieve under cold running water until the water runs clear. Place the rice in a bowl and cover with water; soak for 20 to 30 minutes.

In a heavy-bottomed 3-quart saucepan, set over medium-high heat, bring rice and 3 1/2 cups water to a boil. Cover, reduce heat, gently simmer for about 35 minutes, or until the rice is tender and the water has been absorbed.

Remove rice from heat source and let stand, covered, for about 10 minutes. Fluff with a fork before serving.

Meanwhile, melt the butter in a large skillet. Add the mushrooms and shallots and cook over medium heat for 10 to 12 minutes, or until golden brown.

Place the cornstarch in a small bowl, gradually add milk, whisking until mixture is smooth. Add cream, Worcestershire sauce and reserved oyster liquor; whisk to incorporate. Pour cream mixture into the skillet with the cooked mushrooms and simmer for 2 to 3 minutes or until the cream sauce thickens slightly. Add the oysters and gently simmer for about 3 to 5 minutes or until the oysters start to curl.