| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Japanese | Pasta | 5 | Servings |
INGREDIENTS
| 1 | c | Boiling water |
| 1 | oz | Dried shiitake mushrooms |
| 3/4 | c | Wild rice, uncooked |
| 1 | tb | Dark sesame oil |
| 1/2 | c | Chopped onion |
| 3/4 | c | Long-grain rice, uncooked |
| 3 | tb | Low-sodium soy sauce |
| 5 | ts | Sesame seeds, toasted |
INSTRUCTIONS
Combine water and mushrooms; cover and let stand 20 minutes. Drain, reserving mushroom liquid; add water to reserved liquid to yield 3 cups. Discard mushroom stems. Thinly slice mushroom caps; set aside. Rinse wild rice in 3 changes of hot water; drain. Heat oil in a saucepan over medium heat until hot. Add mushroom and onion; saute 5 minutes or until tender. Add reserved mushroom liquid; bring to a boil. Stir in wild rice. Cover, reduce heat, and simmer 40 minutes. Stir in long-grain rice; cover and simmer 20 minutes or until tender. Remove from heat; stir in soy sauce. Sprinkle with sesame seeds. Yield: 5 servings (serving size: 1 cup). Per serving: 229 Calories; 5g Fat (18% calories from fat); 6g Protein; 43g Carbohydrate; 0mg Cholesterol; 298mg Sodium Recipe by: Cooking Light, June 1994, page 120 Posted to MC-Recipe Digest V1 #418 by igor@digex.net on Jan 28, 1997.
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