Top | Joe's Book of Mushroom Cookery
Wild Rice with Chanterelles and Apricots
(recipe, Jack Czarnecki)
This preparation goes best with game birds. It can also be used to stuff small birds like quail. Just be sure to close the open end of the bird.
- 1 cup raw wild rice
- Water to cover
- 3 cups water
- 1 tsp. salt
- ⅓ cup chopped onions
- 3 Tbsp. butter
- 1½ cups fresh chanterelles, sliced
- 2 Tbsp. chopped dried apricots
- ½ tsp. salt
- Wash the rice, then cover with water; soak for 30 minutes. Drain off the water, and rinse the rice in cold water.
- Bring the water, salt, and butter to a boil in a saucepan. Add the rice. Cover and cook until the rice grains are just tender, about 30 minutes. Pour off the excess water. Keep warm.
- When the rice is about half-cooked, sauté the onions in 2 teaspoons of butter until they just turn transparent.
- Add the chanterelles and apricots, and continue to sauté for another 2 minutes.
- Add the salt and the remaining butter, and stir-fry for 1 minute.
- Stir in the wild rice, and blend until the rice is warmed and well-mixed with the mushrooms and apricots. Serve with duck or any game dish.