Wild rice has long been a staple for Native Americans living in the Northern Great Lakes. Dried cherries and morels add an unexpected but delish Michigan twist.
- 1/2 cup butter, plus 2 tablespoons
- 2 ounces dried morels, reconstituted
- 1 large sweet onion, chopped
- 1 clove garlic, minced
- 5 cups low-sodium chicken broth
- 2 cups wild rice
- 1 cup long-grain brown rice
- 1 cup basmati rice
- 2 cups dried cherries
- 1/2 cup chopped fresh parsley
- 2 tablespoons fresh thyme
- 1 cup chopped green onion
In a small saucepan, melt 2 tablespoons of butter over medium heat. Add morels, chopping any large mushrooms into bite-sized pieces, and sauté five minutes. Set aside.
Melt 1/2 cup butter in a large saucepan over medium heat. Add onion and garlic, sauté until fragrant and tender, about 5minutes. Add the broth and bring to a boil. Add wild rice; return to a boil, then reduce heat, cover and simmer for about 30 minutes. Stir in the brown rice and basmati and half the thyme, cover and continue simmering for about 15 minutes, or until rice is tender and only a small amount of liquid remains. Add the cherries, parsley and remaining thyme, stir and let simmer for a few minutes, until warmed through. Stir in morels and green onions; season with salt and pepper. Pour into a buttered casserole dish and bake at 350° until heated through, about 20 minutes.