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Mushrooms with Wild Rice

 

20

Yield

4

servings

Prep

20

min

Cook

1

hrs

Ready

2

hrs

Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

Ingredients

Rice
1 cup wild rice
3 cups water
2 each scallions, spring or green onions
finely diced
1 tablespoon soy sauce, tamari
Mushrooms
1 medium yellow onion
chopped
2 each celery stalks
chopped
¼ cup water
½ pound mushrooms, button
8 each mushrooms, shiitake
sliced
*
½ cup mushrooms, oyster
*
¼ cup enoki mushrooms
trimmed
*
12 each snow pea pods
quartered
*
½ teaspoon sage
dried
*
1 x sea salt
to taste
*
1 x black pepper
freshly ground, to taste
*
1 each sweet red bell peppers
sliced and diced

Directions

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.

For the mushrooms, place onion, celery and water in a large pan.

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

Add buttom, shittake 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 379g (13.4 oz)
Amount per Serving
Calories 805% of calories from fat
 % Daily Value *
Total Fat 0g 1%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 481mg 20%
Total Carbohydrate 6g 6%
Dietary Fiber 4g 15%
Sugars g
Protein 8g
Vitamin A 22% Vitamin C 70%
Calcium 4% Iron 6%
* based on a 2,000 calorie diet How is this calculated?

 

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