Mushrooms with Wild Rice

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Mushrooms with Wild Rice

 

Ingredients:

 

Rice:

1 cup wild rice

3 cups water

1 Tbsp. soy sauce

1/4 cup scallions

 

Mushrooms:

1 medium onion, chopped

1 stalk celery, chopped

1/2 lb. white mushrooms, sliced

8 shiitake mushrooms, chopped

3/4 cup chopped oyster mushrooms

1/4 cup trimmed enoki mushrooms

12 snow peas, quartered

1/2 red bell pepper, diced

2 Tbsp. soy sauce

1/2 tsp. dried sage

1/4 tsp. poultry seasoning*

Pepper to taste

 

Instructions:

 

Rice:

1. Place rice, water, soy sauce and scallions in a saucepan with a

tight-fitting lid.

2. Bring to a boil, reduce heat, cover and cook over medium heat until

liquid has evaporated and rice is tender, about 1 hour. Set aside.

 

Mushrooms:

1. Place onion, celery and water in a large pan with 1/4 cup water.

2. Cook and stir for several minutes, until vegetables soften slightly.

3. Add button, shiitaki and oyster mushrooms; cook, stirring occasionally,

for 10 minutes.

4. Gently stir in cooked rice, enoki mushrooms, snow peas, red pepper and

seasonings. Cook over low heat for another 15 minutes.

 

Source: Vegetarian Times Magazine

 

If you like mushrooms, feel free to use more of all the mushrooms. The

vegetable

quantities are flexible.

 

* If you don't have poultry seasoning use Italian herbs, with extra sage.

 

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