Wild Rice with Mushrooms and Soybeans

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* Exported from MasterCook *

 

Wild Rice With Mushrooms and Soybeans

 

Recipe By :Veggie Life, Winter 2001

Serving Size : 6 Preparation Time :0:00

Categories : Main Dishes

 

Amount Measure Ingredient -- Preparation Method

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

1/4 pound mushrooms -- thinly sliced

1/2 cup finely chopped onion

1 tablespoon olive oil

4 1/2 cups vegetable stock or water

1 teaspoon dried oregano

1 teaspoon rubbed sage

1/4 teaspoon salt

1/4 teaspoon ground black pepper

I cup wild rice -- rinsed and drained

1/2 cup long-grain brown rice

1 1/2 cups shelled green soybeans -- thawed,if frozen

1/4 cup slivered dried tomatoes

 

1. In a large saucepan over medium heat, saute mushrooms and onion in oil,

for 4 minutes, or until mushrooms begin to release their liquid. Add

stock, oregano, sage, and salt. Bring to a boil over high heat. Stir in

rice, reduce heat to medium-low, cover, and simmer for 45 minutes.

 

2. Stir in soybeans and tomatoes. Cook, uncovered, for 10 to 12 minutes.

Turn off heat, cover,and allow to stand for at least 10 minutes before

serving.

 

 

VEGAN

 

PER SERVING: 226 CAL (30% from fat), 12g PROT, 7g FAT, 30g CARB, 337mg

SOD, Omg CHOL, 5.1g FIBER.

 

 

 

 

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Per Serving (excluding unknown items): 88 Calories; 3g Fat (28.5% calories

from fat); 2g Protein; 14g Carbohydrate; 1g Dietary Fiber; 0mg

Cholesterol; 91mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Vegetable; 1/2

Fat.

 

NOTES : The chewy texture, dark color and nutty flavor of wild rice

complement fresh soybeans very well. Cooking time for wild rice

can vary by type, age, and method, Cooked as described here, the

results can range from creamy and risotto-like to somewhat fluffy,

like a pilaf

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0