| 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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