12890 Wild Rice Griddle Cakes with Morel Mushroom Cream Sauce Serves 8 Thu Jul 02 10:09:00 -0700 2009 Thu Jul 02 11:00:57 -0700 2009 American Licensed http://www.chow.com/recipes/12890 Thu, 02 Jul 2009 18:00:57 GMT A prolific Midwestern app Wild rice and morel mushrooms are jewels of the midwestern United States. Not a true rice, wild rice is a cereal grain of a marsh grass Zizania aquatica native to Minnesota and Wisconsin. It has been hand-harvested from canoes by the Chippewa and Ojibway Indians for centuries. In the 1950s cultivation of the relatively expensive grain began in Minnesota and California. Wild rice has a nutty flavor and is extremely nutritious. Morel mushrooms Morchella esculenta are highly prized by the Midwest mushroom hunter. The heavily crenellated caps are unique in appearance and have a distinctly woodsy flavor. Morels are prolific all over the Midwest. They are the official state mushroom of Illinois, and Michigan claims to be the morel capital of the world.

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  • Bring the water and stock to a boil. Stir in the rice, then reduce the heat to a simmer and cook, uncovered, for about 40 minutes, or until the grains are just tender but not opened.
  • Strain the rice through a sieve and rinse with cold water. Drain thoroughly. (The rice can be prepared 1 day in advance.) Reserve.
  • Heat a skillet and saute the chopped bacon, if using, over medium heat until the bacon is very lightly browned. Remove and drain on paper towels.
  • Pour off all but 2 tablespoons [30 mL] of the bacon fat and add the onion. Saute the onion until soft, then add the garlic and mushrooms. Saute for 3 to 4 minutes, or until the mushrooms just begin to soften.
  • Add the stock and cream and bring to a boil. Reduce the liquid by half, then season with salt and white pepper. Keep warm until service.
  • Beat the egg and egg yolk together and add the eggs, chives, and black pepper to the cooked wild rice, mixing well.
  • Heat a nonstick skillet or griddle over medium-high heat and add some vegetable oil. Drop heaping tablespoons of the rice mixture into the hot oil, in batches, and flatten the griddle cakes with a spatula. Cook for 1 to 2 minutes per side, or until golden brown. Drain on paper towels and keep warm until service.
  • Place 2 tablespoons [30 mL] of the mushroom sauce on the bottom of a plate and top with 3 wild rice griddle cakes. Finish with a drizzle of sauce, making sure that a morel mushroom slice is placed on top for visual appeal. Garnish with minced chives.
    • ]]>     http://www.chow.com Arthur L. Meyer 53 Starter 1 1/2 cups [360 mL] water

    ]]>     127 1 1/2 cups [360 mL] chicken stock

    ]]>     3/4 cup [180 mL] wild rice, rinsed under cold water and drained using a fine sieve

    ]]>     409 4 ounces [110 g] apple-smoked Wisconsin bacon, chopped (optional)

    ]]>     54 1/2 cup [120 mL] sweet onion, diced

    ]]>     74 3 garlic cloves, minced

    ]]>     30 3 ounces [85 g] fresh morel mushrooms, rinsed and sliced lengthwise

    ]]>     127 1 cup [240 mL] chicken stock

    ]]>     1 1/2 cups [360 mL] heavy cream

    ]]>     305 Salt and ground white pepper to taste

    ]]>     1 egg

    ]]>     1 egg yolk

    ]]>     160 1/2 cup [120 mL] chopped chives

    ]]>     305 1/2 teaspoon [3 mL] coarsely ground black pepper

    ]]>     Vegetable oil, for frying the griddle cakes

    ]]>     160 Minced chives, for garnish

    ]]>     30317 arthur l. meyer 30318 the appetizer atlas 813 hungry 744 indulgent 494 rice 184 vegetables 89 starter 142 sauce 273 party 1042 third date