|½ cup||Wild rice|
|1 teaspoon||Soy sauce|
|1 teaspoon||Worcestershire sauce|
|½ cup||Mushrooms; sliced|
|2 tablespoons||Green peppers, chopped|
|1 small||Onion, chopped|
Wash rice well in several changes of cold water. Strain & ensure that all dirt & stones have been removed.
Combine rice with water. Add the soy sauce & Worcesterhire sauce.
Bring to a boil, reduce heat. Cover and simmer for 70 minutes.
Meanwhile, using a skillet, heat the ghee until hot. Add mushrooms & onion & saute for 2 minutes. Add the green pepper & continue to saute for another 3 minutes, until the onion is softened. Toss in the basil & parsley. Stir & remove from heat.
When the rice has softened & the water has almost been evaporated, stir in the saute mixture. Let simmer for another 5 minutes. Serve.
Adapted by Mark Satterly from a recipe posted by Anne Maclellan in Intercook.
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