Wild Rice with Morels and Ramps

This dish is excellent with all types of game, meat or poultry. The ramps blend beautifully with the rice and the mushrooms. The dish is improved tremendously if served with a hearty, dry red wine. Bon appetit!

Ingredients:

3 cups water
1 ½ cups wild rice
3 ¼ cups chicken stock
1 tablespoon extra virgin olive oil
3 ramps, chopped
2 cups sliced fresh Morel mushrooms
¼ teaspoon freshly ground black pepper

Preparation:

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.

Directions:
This dish is excellent with all
types of game, meat or poultry. The ramps blend
beautifully with the rice and the mushrooms. The
dish is improved tremendously if served with a
hearty, dry red wine. Bon appetit!

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Wild Rice with Morels and Ramps

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