Mushrooms with Wild Rice

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Mushrooms with Wild Rice

 

Rice:

1 cup wild rice

3 cups water

1 Tbsp. soy sauce

1/4 cup scallions

 

 

Mushrooms:

1 medium onion, chopped

1 stalk celery, chopped

1/2 lb. white mushrooms, sliced

8 shitake mushrooms, chopped

3/4 cup chopped oyster mushrooms

1/4 cup trimmed enoki mushrooms

12 snow peas, quartered

1/2 red bell pepper, diced

2 Tbsp. soy sauce

1/2 tsp. dried sage

1/4 tsp. poultry seasoning*

Pepper to taste

 

Rice: Place rice, water, soy sauce and scallions in a saucepan

with a tight-fitting lid. Bring to a boil, reduce heat, cover and

cook over medium heat until liquid has evaporated and rice is tender,

about 1 hour. Set aside.

 

Mushrooms: Place onion, celery and water in a large pan with 1/4 cup

water. Cook and stir for several minutes, until vegetables soften

slightly. Add button, shiitaki and oyster mushrooms; cook, stirring

occasionally, for 10 minutes. Gently stir in cooked rice, enoki

mushrooms, snow peas, red pepper and seasonings. Cook over low heat

for another 15 minutes.

 

If you like mushrooms, feel free to use more of all the mushrooms.

The vegetable quantities are also flexible.

 

* If you don't have poultry seasoning (I had nothing to do with the

name, don't blame me), use Italian herbs, with extra sage.