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Morels in Wild Rice

by Deanna Williams
Total 45 minutes
Active 15 minutes
Serves 8
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Sautéed morels with white wine and herb in a bed of a wild rice blend topped with fresh pea tendrils. Enjoy!

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