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Categories:
wild rice water chicken pepper olive oil butter celery onion fresh thyme parsley garlic salt butter morels white wine Parmesan cheese
Viewed: 31 - Published at: 3 years agoIngredients
- 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)
Method
- Soak rice in water to cover for 30 minutes.
- Drain.
- 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.
