Mushrooms with Wild Rice
By Mary McDougall
Serves: 4
Prep Time: 20 min
Cook Time: 60 min
Ingredients
1 Cup
Wild rice
3 Cups
Water
2 Tbsp Divided
Soy sauce (optional)
1/4 Cup
Scallion, minced
1
Medium yellow onion, chopped
2 Stalks
Celery, chopped
1/2 Pound
White mushrooms, sliced
8
Fresh shiitake mushrooms, chopped
1/2-3/4 Cup
Oyster mushrooms, chopped
1/2 Tsp
Crushed dried sage
1/4 Tsp
Poultry seasoning
Freshly ground pepper to taste
Directions
1
Place the rice, water, 1 tablespoon of the soy sauce, and scallion in a saucepan with a tight-fitting lid. Bring to a boil, reduce the heat, cover, and cook over medium heat until the liquid has evaporated and the rice is tender, about an hour. Set aside.
2
Place the onion and celery in a large pan with about 1/4 cup water. Cook, stirring, for several minutes, until the vegetables soften slightly. Add the mushrooms and cook, stirring occasionally for another 10 minutes. Add the cooked rice and the remaining soy sauce and other seasonings. Cook over low heat for another 15 minutes.
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