Prep 0 mins
Cook 0 mins
- 1 1⁄4 cups wild rice
- 4 1⁄2 cups water
- 3 chicken bouillon cubes
- 1⁄4 teaspoon pepper
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 1⁄2 cups celery, finely chopped
- 1 medium onion, chopped
- 1 teaspoon fresh thyme, minced
- 2 tablespoons parsley, chopped
- 23 cloves garlic, minced
- salt and pepper
- to taste butter
- 2 dozen morels (large)
- 1⁄2 cup white wine
- to taste parmesan cheese, Grated (optional)
- Soak rice in water to cover for 30 minutes.
- Dissolve bouillon cubes in 4 1/2 cups water, add pepper and bring to a boil.
- Add rice slowly, so water doesn't stop boiling, turn down heat and simmer, covered, over low heat for 45 minutes.
- Let sit off heat 15 minutes.
- Drain off excess water.
- In a skillet heat oil and butter.
- Saute celery and onion until translucent, about 5 minutes.
- Turn off heat and add thyme, parsley, garlic and salt and pepper to taste. Preheat oven to 350 degrees.
- Prepare morels by brushing them off with a damp paper towel.
- Trim off stems and, if necessary, enlarge the opening into the cap with a paring knife. Spread half the rice mixture in the bottom of a 2-quart casserole and top with butter.
- Fill morels with as much of the rice mixture as each will hold.
- Mound rice on top of each morel, and stand upright in the casserole. Repeat with remaining morels.
- Drizzle with white wine and dust with Parmesan cheese if desired.
- Cover and bake at 350 degrees for about 20 minutes.
- Lower heat to 300 and bake until morels are resilient, but tender, about another 25 minutes.
My morels were so tiny I made this into a risotto. Same incredients, but order was obviously risotto-like: fry onions, add mushrooms, add rice, and add liquid one ladle at a time until rise is done (about 45 minutes). Worked out really well, so thanks for sharing.