Wild Rice, Morel & Pinenut Pilaf
Description
Wild rice, wild morels, (wild) pinenuts... Wild!
Ingredients
At a glance
Mushroom
Course
Main Ingredient
Cuisine
Style
- 1/3 C. wild rice
- 1 C. long grain white rice
- 1 small yellow onion, chopped fine
- 2 T. olive oil
- 6-12 dried morels, depending on size
- 1/4 C. pine nuts, toasted
- 1 & 2/3 C. water
- 1 C. chicken or vegetable broth
- 1/3 C. white wine
- 1 t. dried tarragon
- 1 t. salt
- 1/4 t. fresh ground pepper
Methods/steps
- Soak the morels in the water until soft. Drain & squeeze dry the morels, reserving the water while omitting any grit. Cut in half lengthwise twice (quarters), then across in 1/16" strips. Set aside.
- Saute the onion in the olive oil over medium heat until soft but not browned. Add the white wine and increase heat to boil off the alcohol for a couple of minutes. Add the reserved morel water, chicken broth, wild rice, tarragon, salt and pepper. Bring to a boil, drop to a slow simmer, cover and simmer 20 minutes.
- Add the white rice, sliced morels and pine nuts. Adjust seasonings. Bring back to a boil, drop to a slow simmer, cover and cook another 20 mminutes or until liquid is absorbed.
- Remove from pot and fluff with a fork before serving.
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