Wild rice with mushrooms (satterly/maclellan)
4 Servings
Ingredients
| Quantity | 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 |
Directions
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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