| 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.
A Message from our Provider:
“You think life is full of surprises? Wait till you die!”