Morels in Wild Rice
Ingredients
- 4 tbsp unsalted butter
- 1 shallot (diced)
- 2 cups wild rice mix (I used Rice Select Texmati Royal Rice Blend)
- 3 cups chicken stock
- salt & pepper (to season)
- 2 tbsp olive oil
- 1 lb morels (halved and roughly chopped, larger chunks)
- 3 oz dry white wine
- 2 sprigs fresh rosemary (whole)
- 4 sprigs fresh thyme (whole)
- chopped chives and pea tendrils (to garnish)
Directions
- In a saucepan over medium heat, melt butter and sauté diced shallot until soft. About 3-5 minutes
- Add rice and sauté for about 30 seconds, stirring constantly
- Add chicken broth (adjust the amount of broth and time you'll need based on the cooking instructions for your rice) and bring to a boil. Cover, reduce heat, and allow to simmer until broth is absorbed. About 20-25 minutes based on your rice. Remove from heat and let sit another 5 minutes before seasoning with salt and pepper
- Meanwhile, in a large skillet over medium heat, warm olive oil until hot and add morels, rosemary, thyme and dry white wine. Season with salt and pepper and cook until mushrooms are browned and wine is reduced. About 10-12 minutes
- When rice is done, fluff with fork and mix in mushrooms. Garnish with chives and pea tendrils
Morels are a wonderful gift the Inland Northwest receives every spring. They’re full of earthy, nutty flavors and are easy to clean and store for use through the summer. When I’m using any high quality mushroom in a side dish, I love to pair it with wild rice.
In this recipe for morels in wild rice, I used a rice blend with because I thought it would look prettier with the mushrooms. If you’d like to use wild rice or even jasmine rice it will still be amazing and full of those natural flavors.
Start by getting the rice going. Be sure to read the prep instructions for your rice before starting so you give yourself enough time. The blend I used was Rice Select Texmati Royal Rice Blend and it only takes about 20 minutes to cook – some rice will take up to 45 minutes.
In a saucepan over medium heat, melt unsalted butter and sauté the diced shallot until it’s fragrant and soft. Add the rice and cook, stirring until covered in butter and lightly toasted. Add chicken stock and cook according to package instructions.
While the rice is cooking, heat olive oil in a pan over medium-high heat. Add the morels and cook until they’ve released their water. Splash in white wine and add herbs. To finish the morels in wild rice, allow mushrooms to brown and once the rice has absorbed all of the chicken stock stir in mushrooms and any sauce left in the pan. Enjoy!