MOREL MUSHROOM AND WILD RICE RISOTTO
Two of my favorite northwoods ingredients come together to make a risotto-like meal! Using a mix of wild rice, brown rice, and morel mushrooms ensures a nice creamy, and 'earthy' flavor. If your morels are particularly large, make sure to chop them into 1/2-inch pieces.
Provided by Kim
Categories 100+ Everyday Cooking Recipes
Time 1h35m
Yield 8
Number Of Ingredients 16
Steps:
- Combine chicken broth and water in a large stockpot. Heat over medium-high heat until boiling; reduce heat to low and keep warm.
- Heat olive oil and 1 tablespoon butter over medium heat in a large Dutch oven until butter melts. Add brown rice; cook and stir constantly until toasted, about 5 minutes. Stir in wild rice, 1/2 the morel mushrooms, carrots, celery, onion, and garlic. Cook, stirring constantly, until onions are translucent, 3 to 5 minutes. Pour in white wine; cook until evaporated, 2 to 3 minutes.
- Mix 1/2 the chicken broth mixture into the rice; stir to combine. Cover and cook over medium heat until thickened, about 30 minutes, stirring every 5 minutes. Pour in remaining chicken broth mixture, remaining morel mushrooms, and thyme. Cover and continue to cook over medium heat, stirring every 5 minutes, until wild rice is tender, 30 to 40 minutes.
- Stir in remaining 1 tablespoon butter and heavy cream. Cook until butter is melted, about 1 minute more. Season with salt and pepper. Top with Pecorino Romano cheese.
Nutrition Facts : Calories 290 calories, Carbohydrate 39.4 g, Cholesterol 23.3 mg, Fat 10.6 g, Fiber 3.3 g, Protein 7.2 g, SaturatedFat 4.3 g, Sodium 931.6 mg, Sugar 3.6 g
WILD RICE STUFFED MORELS
Make and share this Wild Rice Stuffed Morels recipe from Food.com.
Provided by truffler1635
Categories Rice
Yield 24 mushrooms
Number Of Ingredients 16
Steps:
- 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.
Nutrition Facts : Calories 59.9, Fat 1.8, SaturatedFat 0.7, Cholesterol 2.6, Sodium 136.8, Carbohydrate 8.7, Fiber 1, Sugar 1, Protein 2.2
MORELS STUFFED WITH WILD RICE
Provided by Jennifer Lang
Categories appetizer
Time 40m
Yield Four first-course servings
Number Of Ingredients 12
Steps:
- Saute the bacon pieces until crisp in a medium-size skillet, then add the shallots and garlic. Stir and saute over medium heat for five minutes. Remove the skillet from the heat and add the cooked wild rice, Parmesan cheese, bread crumbs, thyme, parsley, salt and pepper. Mix well.
- Preheat the oven to 375 degrees. Trim the bottom of the morels so they will stand upright, points upward. Stuff each one with some of the rice mixture and carefully place three stuffed mushrooms, tips pointing upward, into each of four heat-proof gratin dishes. Drizzle the mushrooms with melted butter and bake in the preheated oven for 15 to 20 minutes, or until they begin to crisp and brown. Just before serving, sprinkle a bit of the fresh dill around the mushrooms to simulate the look of the forest floor.
Nutrition Facts : @context http, Calories 258, UnsaturatedFat 6 grams, Carbohydrate 24 grams, Fat 14 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 7 grams, Sodium 257 milligrams, Sugar 2 grams, TransFat 0 grams
STUFFED BONELESS QUAIL WITH WILD RICE, SAGE AND APPLES
Steps:
- Preheat oven to 375 degrees. Wash the quail and rub the inside of the cavities with salt and 1 teaspoon of orange zest.
- In a small pot bring the vegetable stock and the wild rice to a boil. Add the bay leaf and reduce the heat to a simmer for 35 to 40 minutes or until all the liquid is absorbed. Heat a nonstick pan and spray with vegetable oil. Saute the onions until translucent, add celery, sage and apples saute for 2 minutes and transfer to mixing bowl. Add the egg white, remaining orange peel, walnuts, black pepper, cooked wild rice and parsley to the mixing bowl. Stuff the cavities of the quail with the wild rice stuffing and place into a nonstick pan with vegetable spray. Lightly season the quail with salt and cracked black pepper and bake for 35 to 40 minutes.
- When the quail is done, remove from the pan and deglaze with a 1/2 cup of chicken or vegetable stock. If available add a 1/4 cup of brown stock to the mixture and simmer for 5 minutes. Strain and ladle over quail. Garnish with blanched lemon peel.
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- Asparagus and Morel Risotto. "Morel mushrooms and asparagus are both in season during the spring and complement one another perfectly. A risotto is the perfect way to enjoy these two flavorful ingredients together," recipe creator chefdaniel says.
- Creamy Morel Mushroom Grits. This recipe calls for dried morel mushrooms, meaning you can make it any time of year. Plus, you may even have corn grits, chicken broth, whole milk, and Parmesan already on hand.
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- Crab-Stuffed Morel Mushrooms. "What a delicious treat! So glad I came across this recipe during morel season in Michigan. My family loves it. Will be saving it for years to come," Kali Ilene says.
- Chicken and Dumplings from Scratch. "Fantastic! A somewhat complicated and time-consuming recipe, but worth it," Tami says. " Will definitely make it again."
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