Morels and Wild Rice

[kaci]

Morels and Wild Rice


1 ounce. American Spoon Dried Morels
2 1/2 cups water
1 cup American Spoon Wild Rice
1 tsp salt
5 Tbsp salted butter, cut into pieces



Soak morels in water for 1 hour. (If using dried morels, rehydrate in warm
water for about an hour until plump.) Drain off water into a quart saucepan
and bring to a boil.

Stir in salt and Wild Rice. Bring to a boil, simmer 30-40 minutes. Drain
through a strainer and gently stir with two-prong fork.

Dice mushrooms in 1/4 inch pieces. In a large sautè pan, heat butter until
it foams and turns a light nutty brown.

Immediately add the mushroom pieces and toss for 1 minute. Add the cooked
rice and toss for 1 minute.

Season with a few turns of black pepper from a mill. Place in a casserole
and serve.

Variation: Add 2 Tbsp minced scallions, onions or chives with the mushrooms
at the time of sautèing.