Chef Judi Barsness from Chez Jude prepared the dish, using ingredients from Hidden Stream Farm

2 C cooked wild rice
1 C cooked orzo
1/2 C butter
1/2 C spring ramps or leeks, white part only sliced
1 t garlic, minced
1/2 lb asparagus, trimmed, cut in 1/2-in. sections
2 baby green top carrots, diced
3 C morel and shitake mushrooms, sliced/quartered
3 sprigs fresh thyme
1/4 C fresh rosemary and parsley, chopped
1/4 C toasted hazelnuts, coarsely chopped
1/2 C cream sherry
1/2+ C parmesan cheese, shredded
salt, pepper, grated parmesan cheese to taste

Cook rice, orzo separately, each in good chicken or vegetable stock or broth (ratio 2:1). Melt butter, sauté ramps/leek and minced garlic until soft and translucent. Add asparagus, carrots, mushrooms, and herbs. Cook until soft and juices are gone. Stir in cooked rice, orzo, and toasted hazelnuts. Add cream sherry and cook until 1 T remains. Stir in parmesan cheese. Season to taste with salt pepper herbs additional grated parmesan. Serves 8.

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