250 ml wild rice 1 cup
125 ml butter, divided 1/2 cup
1 large leek, chopped
1 small red onion, chopped
1 rib celery, chopped
1/2 green pepper, chopped 1/2
1/2 garlic clove, minced 1/2
500 g morel mushroom, whole 1 lb
500 g shitake & crimini mushrooms, sliced & mixed 1 lb
50 ml white wine 1/4 cup
thyme, generous pinch
1.5 L vegetable stock 6 cup
250 ml long grain rice, thoroughly washed 1 cup
125 ml whipping cream 1/2 cup
Cook wild rice according to package instructions.
In a large skillet; heat some butter. Add leek, onion, celery and green pepper. Cook until vegetables are translucent. Add garlic and saute for a few minutes longer. Set aside vegetables.
Add morel mushrooms to skillet; saute lightly in generous amount of butter. Remove morels and set aside.
Add remaining mushrooms into the butter pan and sauté until golden brown. Return vegetables and sauté for a few minutes. Add white wine, thyme and simmer briefly. Add stock and white rice; bring to a boil and simmer, covered, until rice is cooked. After rice is cooked, add half the wild rice. Pulverise with a hand-held blender and add whipping cream. Add more stock if too thick. Salt and pepper to taste. Ladle into bowls and garnish with a dollop of remaining wild rice and some morel mushrooms.