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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
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) |
Directions:
1. Soak rice in water to cover for 30 minutes.
2. Drain.
3. Dissolve bouillon cubes in 4 1/2 cups water, add pepper and bring to a boil.
4. Add rice slowly, so water doesn't stop boiling, turn down heat and simmer, covered, over low heat for 45 minutes.
5. Let sit off heat 15 minutes.
6. Drain off excess water.
7. In a skillet heat oil and butter.
8. Saute celery and onion until translucent, about 5 minutes.
9. Turn off heat and add thyme, parsley, garlic and salt and pepper to taste. Preheat oven to 350 degrees.
10. Prepare morels by brushing them off with a damp paper towel.
11. 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.
12. Fill morels with as much of the rice mixture as each will hold.
13. Mound rice on top of each morel, and stand upright in the casserole. Repeat with remaining morels.
14. Drizzle with white wine and dust with Parmesan cheese if desired.
15. Cover and bake at 350 degrees for about 20 minutes.
16. Lower heat to 300 and bake until morels are resilient, but tender, about another 25 minutes.
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