Morel Mushroom Rice Pilaf
3 Tablespoons extra virgin olive oil
3 Tablespoons onion, chopped fine
1 Cup long-grain rice
1/2 Teaspoon Sea salt
1/4 Teaspoon freshly ground black pepper
2 Cups beef stock
1 Ounce dried Morels, soaked
2 Tablespoons butter
Sauté morels in butter for five minutes. Set aside.
Heat olive oil in saucepan. Add onion and cook, stirring often, until soft.
Add rice and cook over low heat, stirring constantly, for three minutes. Add salt, pepper, beef broth and mushrooms. Cover and simmer 20 minutes or transfer to a covered casserole and bake at 350 degrees for one hour.