Mushrooms with Wild Rice (WFPBNOGF)*
Prep Time
20 minutes
Cooking Time
1 hour for rice, 30 minutes for vegetables
Yields
4 servings
Ingredients
1 cup wild rice
3 cups water
3 tablespoons soy sauce
1/4 cup minced scallion
1 medium yellow onion, chopped
2 stalks celery, chopped
1/2 pound white mushrooms, sliced
8 fresh shiitake mushrooms, chopped
1/2 to 3/4 chopped oyster mushrooms
1/2 teaspoon crushed dried sage
1/4 teaspoon poultry seasoning
Freshly ground pepper to taste
Directions
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 1 hour. Set aside.
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.
Credit
The McDougall Program for Maximum Weight Loss