Add to Favourites
My Favourites
Email this recipe
Print this recipe
Wild Rice, Morel & Pinenut Pilaf
Created by AndrewM, Sunday, 20 December 2009


Wild rice, wild morels, (wild) pinenuts... Wild!

  • 1/3 C. wild rice
  • 1 C. long grain white rice
  • 1 small yellow onion, chopped fine
  • 2 T. olive oil
  • 6-12 dried morels, depending on size
  • 1/4 C. pine nuts, toasted
  • 1 & 2/3 C. water
  • 1 C. chicken or vegetable broth
  • 1/3 C. white wine
  • 1 t. dried tarragon
  • 1 t. salt
  • 1/4 t. fresh ground pepper
  1. Soak the morels in the water until soft. Drain & squeeze dry the morels, reserving the water while omitting any grit. Cut in half lengthwise twice (quarters), then across in 1/16" strips. Set aside.
  2. Saute the onion in the olive oil over medium heat until soft but not browned. Add the white wine and increase heat to boil off the alcohol for a couple of minutes. Add the reserved morel water, chicken broth, wild rice, tarragon, salt and pepper. Bring to a boil, drop to a slow simmer, cover and simmer 20 minutes.
  3. Add the white rice, sliced morels and pine nuts. Adjust seasonings. Bring back to a boil, drop to a slow simmer, cover and cook another 20 mminutes or until liquid is absorbed.
  4. Remove from pot and fluff with a fork before serving.
Copyright © 2021 Wild Mushroom Recipes
Permission is granted to copy, distribute and/or modify this document
under the terms of the GNU Free Documentation License
Site and Hosting by HawkFeather Web Design