Wild Rice with Morels and Ramps
A feast of tastes and textures, full of woodsy flavors to complement any meat or fowl dish.
In a large saucepan combine the water and the rice, bringing to a boil over high heat. Cover and remove from heat, allowing it to stand for at least 20 minutes. Drain well and return the rice to the saucepan.
Add about 3 cups of the broth and bring to a boil again over medium-high heat. Stir, cover, and reduce the heat. Simmer gently for about 25 minutes, or until the rice is tender and the liquid has been absorbed.
While the rice is cooking, warm the oil in a large skillet over medium heat. Add the chopped ramps and sauté for about 3 minutes.
Add the sliced morels and sauté for another 3 minutes or so. Add the pepper and the remaining broth. Cover and continue to simmer for about 5 minutes.
Set the mushroom mixture aside until the rice is ready.
Add the rice to the pan and mix well.