VEGAN: Festive Wild Rice

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* Exported from MasterCook *

 

Festive Wild Rice

 

Recipe By : http://www.pathfinder.com/drweil/recipes 11/99

Serving Size : 8 Preparation Time :0:00

Categories : Grains And Cereals Side Dishes

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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1 cup dried porcini or shiitake mushrooms

1 cup wild rice

1/2 cup freshly squeezed orange juice

1/4 cup dry sherry

1/2 cup sliced carrots

2 tablespoons chopped fresh parsley

Salt or natural soy sauce to taste

1/3 cup finely chopped black walnuts

OR pecans or filberts -- (optional)

 

Whole grains, such as brown rice, quinoa and oats, are a far better source

of energy than the hunks of meat most Americans expect in the center of

their plates. Grains supply complex carbohydrates, protein, good oils,

vitamins, minerals and fiber, all wrapped up in tasty packages. Wild rice

is a delicious grain that isn't really rice at all. It's actually a

long-grain marsh grass that grows wild in the Great Lakes area and is

cultivated commercially in California and the Midwest. I love this grain's

chewy texture and nutty flavor. Here I mix it with mushrooms and chopped

nuts for a mixture of colors and luxuriant flavors. When you use wild

rice, be sure to wash it thoroughly first. Set it in a bowl, cover it with

water and let the debris float to the surface so you can pour it

off. Don't cook it too long or you'll get starchy, wimpy grains that have

lost much of their flavor. Although the widespread cultivation of this

once-scarce delicacy has made it much more affordable, you can try mixing

in some brown rice if you're feeding a large family and want it to stretch

a little further.

 

Soak the dried mushrooms in water to cover until they are soft. Squeeze

them out, reserving liquid, and slice. Wash the wild rice in cold water

and place in pot with the mushroom-soaking liquid (minus any sediment) and

enough additional cold water to total 2 cups. Add the orange juice, sherry

and carrots. Bring to a boil, reduce heat, cover and simmer for 30

minutes. Add mushrooms and continue cooking until rice is tender and all

the liquid is absorbed.

 

Add the chopped parsley and salt or natural soy sauce to taste. Optional:

Stir in the finely chopped nuts (black walnuts, pecans or filberts).

 

 

 

 

 

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