Friday, May 30, 2008


Well, I am having fun in the kitchen! I just came into a heap of fresh-picked morels and fiddleheads from north-east Saskatchewan, and I wanted to cook them together in the same dish. This orzotto was delicious served with grilled porkshops and asparagus. (Orzotto is what I call a risotto-type dish made with pearl barley instead of rice - a very Saskatchewan substitution.)

Morel and Fiddlehead Orzotto
1 cup fiddleheads
3 tbsp butter
1 cup chopped fresh morels
3 green onions
4-5 cups vegetable stock
1 small onion, diced
1 clove garlic
2 tbsp olive oil (or canola)
1 cup pearl barley
1/2 cup white wine
1/2 tsp fresh chopped rosemary
1/4 cup grated parmesan cheese

Soak the fiddleheads in well salted water for 30 min. Drain. Rinse the fiddleheads several times to remove little flecks of brown husk. Melt 1 tbsp of butter and cook fiddleheads until wilted. Season with salt and pepper.

Finely chop the green onions, white part only. Melt 1 tbsp butter. Cook morels and green onions until softened. Season with salt and pepper.

Heat the stock to a simmer. In a heavy-bottomed pot, melt 1 tbsp butter with 1 tbsp olive oil. Sauté the diced onion and garlic until soft. Add the pearl barley, stirring, until all liquid is absorbed. Add the wine and cook until it has evaporated. Add one cup of vegetable stock, stir well, and cook until the liquid is almost absorbed. Add the remaining stock, one cup at a time, cooking and stirring until the barley is creamy and tender to the bite.

Stir in the fiddleheads, mushrooms, rosemary and cheese. Taste and season with salt and pepper as needed. Serve with an extra sprinkling of cheese.


Anonymous said...

We are learning about blogs today at the Library, and we didn't know that fiddleheads grow in northern Sask! Thanks for the info!

Laureen said...

Those morels look amazing.