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WILD RICE STUFFED MORELS

1-1/4 cups wild rice
4-1/2 cups water
3 boullion cubes
1/4 teaspoon pepper
1 tablespoon olive oil
2 tablespoons butter
1-1/2 cups finely chopped celery
1 medium onion, chopped
1 teaspoon minced fresh thyme
2 tablespoons chopped parsley
23 cloves garlic, minced
Salt and pepper to taste
Butter
2 dozen large morels
1/2 cup white wine
Grated Parmesan cheese, optional

Soak rice in water to cover for 30 minutes. Drain. Dissolve bouillon
cubes in 4 1/2 cups water, add pepper and bring to a boil. Add rice
slowly, so water doesn't stop boiling, turn down heat and simmer,
covered, over low heat for 45 minutes. Let sit off heat 15 minutes.
Drain off excess water. In a skillet heat oil and butter. Saute
celery and onion until translucent, about 5 minutes. Turn off heat
and add thyme, parsley, garlic and salt and pepper to taste.

Preheat oven to 350 degrees. Prepare morels by brushing them off
with a damp paper towel. Trim off stems and, if necessary, enlarge
the opening into the cap with a paring knife. Spread half the rice
mixture in the bottom of a 2-quart casserole and top with butter.
Fill morels with as much of the rice mixture as each will hold.
Mound rice on top of each morel, and stand upright in the casserole.
Repeat with remaining morels. Drizzle with white wine and dust with
Parmesan cheese if desired. Cover and bake at 350 degrees for about
20 minutes. Lower heat to 300 and bake until morels are resilient,
but tender, about another 25 minutes. Yields 24 mushrooms.

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