Wild rice with mushrooms (satterly/maclellan)

Yield: 4 Servings

Measure Ingredient
½ cup Wild rice
1½ cup Water
1 teaspoon Soy sauce
1 teaspoon Worcestershire sauce
1 tablespoon Ghee
½ cup Mushrooms; sliced
2 tablespoons Green peppers, chopped
1 small Onion, chopped
1 teaspoon Basil
1 tablespoon Parsley

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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