| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegan | Soups, Appetizers, Rice, Vegetables | 4 | Servings |
INGREDIENTS
| 1 1/2 | pt | Vegetable stock |
| 1 | sm | Onion, finely chopped |
| 1 | sm | Green bell pepper, diced |
| 1 | tb | Parsley, chopped |
| 1 | oz | Wild rice, washed & drained |
| 4 | oz | Button mushrooms, sliced |
| 5 | tb | Red wine |
| Salt & pepper |
INSTRUCTIONS
Put the stock into a soup pot. Add the chopped onions, bell pepper & parsley. Bring to a boil, cover & simmer for 15 minutes. Add the washed wild rice & continue to simmer for another 40 minutes. Add the mushrooms & the wine. Season to taste. Cover & simmer for a further 15 minutes. Serve hot. Mary Norwak, "Grains, Beans & Pulses" File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip
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