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Morels and A Rice Pilaf Recipe with Video

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:

morels

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:

ricepilaf

Two Rice and Lentil Pilaf (Served with Morels)

ricepilaf2

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

1 stick lower sodium vegetable broth

3 packets or 1 Tbsp shelf stable Parmesan cheese

FBC method:

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.

Serves 1.

~Sarah

One thought on “Morels and A Rice Pilaf Recipe with Video

  1. I want to see a closer pic of those shrooms! I think they are Verpas (false morels). Still yummy and highly sought after though. Damn. I’m a nerd…

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