I had picked up a pouch of Fungus Among Us dehydrated Morels last week and had been thinking of what to do with them. The thought of sauteing them up and served alongside a rice pilaf sounded good to me. I go over it in the video on how I soak them first in cool water for 15 minutes, then bring them to a quick boil, then let them sit for another 10 or so minutes.
The Morels soaking – the broth produced during the soaking period is an excellent base for a soup or a pasta dish:
A filling meal that is vegetarian as well.
And don’t worry – should you have no desire to eat morels, the pilaf is just fine served by itself! It is quite hearty. If you skip the mushrooms do add in a drizzle of olive oil to the rice.
Cooking in the morning snow in March:
Two Rice and Lentil Pilaf (Served with Morels)
In a quart freezer or sandwich bag:
1/2 cup instant white rice
1/2 cup instant brown rice
1/4 cup diced sundried tomatoes
2 Tbsp cooked and dried lentils
1/4 tsp diced dried garlic
1/4 tsp ground black pepper
3 packets or 1 Tbsp shelf stable Parmesan cheese
Add the broth stick contents to the bag and 1 1/4 cups near boiling water. Stir well, seal tightly and put in a cozy for 15 minutes. Fluff up and top with the cheese.
Insulated mug method:
Add the broth stick contents to the dry ingredients and 1 1/4 cups boiling water. Stir well, cover tightly and put in a cozy for 15 minutes. fluff up and top with the cheese.