Nutty Wild Rice w/Mushrooms

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* Exported from MasterCook *

 

Nutty Wild Rice with Mushrooms

 

Recipe By : Nava Atlas

Serving Size : 6 Preparation Time :0:00

Categories : Rice Side Dishes

Vegan

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 1/2 cups water

1 organic vegetable bouillon cube

1/2 cup wild rice

1/2 cup organic long-grain brown rice

2 ounces dried shiitake mushrooms

OR maitakes

OR porcinis

1 cup organic cremini mushrooms -- sliced

1 cup organic carrot -- * see note

3 tablespoons minced fresh organic parsley

2 tablespoons minced fresh organic chives

OR scallions

1/4 cup finely chopped organic walnuts

1/3 cup natural, low-fat vinaigrette

salt -- to taste

freshly ground black pepper -- to taste

 

*This recipe calls for 1 cup organic carrot, cut into 1/2-inch long matchsticks.

 

Combine water and bouillon cube in a heavy saucepan and bring to a simmer. Stir

in both the wild and brown rice. Cover and simmer gently until the water is

absorbed, about 45 minutes. Let the rice cool to just warm.

 

Meanwhile, soak the dried mushrooms in hot water for 15 minutes, then drain If

using shiitakes, trim and discard their tough stems. Slice shiitakes or

porcinis into narrow strips.

 

Heat a nonstick skillet and combine fresh mushrooms with 2 tablespoons of water;

cover and cook over medium heat until just wilted, about 3 minutes.

 

Combine the fresh and reconstituted mushrooms in a large serving bowl with the

rice mixture and all the remaining ingredients.

 

*AUTHOR'S NOTES*

Full of rich flavor, this side dish can be served warm, cold or at room

temperature.

 

 

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NOTES : This recipe is brought to you via the courtesy of the Nava Atlas.

 

This recipe comes from the Great Life magazine - Issue April 2000 (p. 44-45)

regarding the article " Miracles with Mushrooms " (pp.42-45) by Nava Atlas, who is

the author of several vegetarian cookbooks. Visit her Web site, " In a

Vegetarian Kitchen, " at (www.vegkitchen.com).