| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Main dish, Vegetarian | 4 | Servings |
INGREDIENTS
| 1/2 | c | Wild rice |
| 1 1/2 | c | Water |
| 1 | ts | Soy sauce |
| 1 | ts | Worcestershire sauce |
| 1 | tb | Ghee |
| 1/2 | c | Mushrooms; sliced |
| 2 | tb | Green peppers, chopped |
| 1 | sm | Onion, chopped |
| 1 | ts | Basil |
| 1 | tb | Parsley |
INSTRUCTIONS
Wash rice well in several changes of cold water. Strain & ensure that all dirt & stones have been removed. Combine rice with water. Add the soy sauce & 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 & onion & saute for 2 minutes. Add the green pepper & continue to saute for another 3 minutes, until the onion is softened. Toss in the basil & parsley. Stir & remove from heat. When the rice has softened & the water has almost been evaporated, stir in the saute mixture. Let simmer for another 5 minutes. Serve. Adapted by Mark Satterly from a recipe posted by Anne Maclellan in Intercook.
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