Wild Rice with Mushrooms (Satterly/Maclellan)
Yield
4 servingsPrep
20 minCook
70 minReady
90 minLow Fat, Low Cholesterol, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
wild rice
|
|
| 1 ½ | cups |
water
|
|
| 1 | teaspoon |
soy sauce, tamari
|
|
| 1 | teaspoon |
worcestershire sauce
|
|
| 1 | tablespoon |
ghee (clarified butter)
|
|
| ½ | cup |
mushrooms
sliced |
|
| 2 | tablespoons |
green bell peppers
chopped |
|
| 1 | small |
onions
chopped |
|
| 1 | teaspoon |
basil
|
*
|
| 1 | tablespoon |
parsley leaves
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
wild rice
|
|
| 355 | ml |
water
|
|
| 5 | ml |
soy sauce, tamari
|
|
| 5 | ml |
worcestershire sauce
|
|
| 15 | ml |
ghee (clarified butter)
|
|
| 118 | ml |
mushrooms
sliced |
|
| 3E+1 | ml |
green bell peppers
chopped |
|
| 1 | small |
onions
chopped |
|
| 5 | ml |
basil
|
*
|
| 15 | ml |
parsley leaves
|
|
Directions
Wash rice well in several changes of cold water.
Strain and ensure that all dirt and stones have been removed.
Combine rice with water.
Add the soy sauce and 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 and onion and sauté for 2 minutes.
Add the green pepper and continue to sauté for another 3 minutes, until the onion is softened.
Toss in the basil and parsley.
Stir and remove from heat.
When the rice has softened and the water has almost been evaporated, stir in the sauté mixture.
Let simmer for another 5 minutes. Serve.
