Friday, May 26, 2006


Wild Rice and Mushrooms

1 tablespoon olive oil
1 cup wild mushrooms, sliced such as morel and chanterelles
1/2 bay leaf
1 cup wild and brown rice blend
1 tablespoon ramps, minced
2 teaspoons garlic, minced
1/4 cup white wine
1 tablespoon azafran
1 tablespoon wild sage
1 1/2 pints water, hot
salt and pepper to taste
2 tablespoons butter

In a sauce pan sauté mushrooms and bay leaf with olive oil. Once the mushrooms have released some water add the rice and sauté until rice is hot to the touch. Add the ramps, garlic, azafran and sage. Add wine and and cook until half of original volume
Add most of water and bring to a simmer stirring sometimes. Check seasoning once liquid is mostly absorbed. When rice is done, remove bay leaf and add butter. Note if ramps are not available use white part of a leek.
Serve with venison stew or broiled venison steaks Makes 4 Servings

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