1 ounce dried morels
12 ounces wild rice
8 ounces onion, minced
2 ounces butter or chicken fat
1 quart chicken stock, hot (approx. amount)
6 ounces dried cranberries
salt and pepper, to taste
4 tablespoons fresh parsley, chopped fine
Servings: 20
1. Soak the dried morels overnight in lightly salted water. Drain, reserving the liquid. Rinse well, drain again and chop coarsely.
2. Rinse the wild rice well in cold water.
3. Sauté the onion in the butter or chicken fat until tender. Add the mushrooms and wild rice.
4. Strain the reserved liquid from the mushrooms through several layers of cheesecloth to remove all sand and grit. Add enough chicken stock so that the liquid totals 3 pints (1.5 liters). Add the stock mixture and cranberries to the rice. Cover and simmer until the rice is dry and fluffy, approximately 45 minutes.
5. Season to taste with salt and pepper and stir in the parsley. This rice may be served as a side dish or used for stuffing duck or game hens.
Yield: 5 pints (2.5 liters)
12 ounces wild rice
8 ounces onion, minced
2 ounces butter or chicken fat
1 quart chicken stock, hot (approx. amount)
6 ounces dried cranberries
salt and pepper, to taste
4 tablespoons fresh parsley, chopped fine
Servings: 20
1. Soak the dried morels overnight in lightly salted water. Drain, reserving the liquid. Rinse well, drain again and chop coarsely.
2. Rinse the wild rice well in cold water.
3. Sauté the onion in the butter or chicken fat until tender. Add the mushrooms and wild rice.
4. Strain the reserved liquid from the mushrooms through several layers of cheesecloth to remove all sand and grit. Add enough chicken stock so that the liquid totals 3 pints (1.5 liters). Add the stock mixture and cranberries to the rice. Cover and simmer until the rice is dry and fluffy, approximately 45 minutes.
5. Season to taste with salt and pepper and stir in the parsley. This rice may be served as a side dish or used for stuffing duck or game hens.
Yield: 5 pints (2.5 liters)
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