VEGAN: Stir-Fried Wild Rice With Asparagus And Mushrooms

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* Exported from MasterCook *

 

Stir-Fried Wild Rice With Asparagus And Mushrooms

 

Recipe By : One Dish Vegetarian by Maria Robbins, page 98

Serving Size : 4 Preparation Time :0:00

Categories : Grains And Cereals Main Dishes, Vegetarian

Rice Vegetables

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons extra-virgin olive oil

4 large shallots -- finely chopped

12 fresh shiitake mushrooms -- stems discarded

and caps thinly sliced

1/2 teaspoon salt

Freshly ground black pepper -- to taste

2 tablespoons finely minced fresh parsley

1 tablespoon finely minced fresh dill

1 teaspoon grated lemon zest

1 teaspoon fresh lemon thyme leaves -- (optional)

1/2 cup vegetable broth or water

1 pound asparagus -- trimmed,

peeled and cut into 1-inch pieces

1 1/2 cups steamed wild rice

1 1/2 cups cooked short-grain brown rice

Gomasio -- for garnish

 

4 main-dish servings

 

Wild rice is not really a rice, but the seed of a an aquatic grass native

to the northern lake country of Minnesota. It is one of the few grains

that is native to North America, and it has a superb flavor and

texture. In this stir-fry it is blended with the nutty flavors of

short-grain brown rice and highlighted by the earthy flavors of shiitake

mushrooms and asparagus.

 

1. In a large saute pan or wok, heat the oil over medium heat. Add the

shallots and cook, stirring, for 1 to 2 minutes. Add the mushrooms and

saute, stirring, for 5 minutes.

 

2. Add the salt, pepper, parsley, dill, lemon zest, lemon thyme leaves,

and vegetable broth or water. Add the asparagus, stir, cover the pan, and

cook for 3 to 5 minutes, until the asparagus turns bright green.

 

3. Stir in the wild and brown rice, making sure to mix well. Cook over

medium heat, stirring occasionally, until the rice is heated all the way

through. I like to cook the rice until it starts to get crusty on the

bottom and stir the crusty bits into the rice. Pass the Gomasio for

seasoning at the table.

 

 

 

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