| 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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