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.