Wild Rice and Mushrooms

icandoit

6 Servings
Whole grains, such as brown rice, quinoa, and oats, are a far better source of energy than the hunks of meat most Americans expect in the center of their plates. Grains supply complex carbohydrates, protein, vitamins, minerals, and fiber all wrapped up in tasty packages. Wild rice is a delicious grain that isn't really rice at all. It's actually a long-grain marsh grass that grows wild in the Great Lakes area and is cultivated commercially in California and the Midwest. I love this grain's chewy texture and nutty flavor. I mix it here with mushrooms and chopped nuts for a combination of colors, textures and luxuriant flavors. When you use wild rice, be sure to wash it thoroughly first. Set it in a bowl, cover it with water and let the debris float to the surface so you can pour it off. Don't cook it too long or you'll get starchy, wimpy grains that have lost much of their flavor.

Ingredients:
1 cup dried porcini or shiitake mushrooms
2 1/2 cups water, approximately
1 cup wild rice
1/2 cup freshly squeezed orange juice
1/4 cup dry sherry
1/2 cup sliced carrots
2 Tbsp chopped fresh parsley
Salt or natural soy sauce to taste
1/2 cup finely chopped walnuts or pecans

Instructions:
1. Soak the dried mushrooms in water to cover until they are soft. Squeeze them out, reserving liquid, and slice.

2. Wash the wild rice in cold water and place in pot with the mushroom-soaking liquid (minus any sediment) and enough additional cold water to total 2 cups.

3. Add the orange juice, sherry, and carrots. Bring to a boil, reduce heat, cover, and simmer for 30 minutes.

4. Add mushrooms and continue cooking until rice is tender and all the liquid is absorbed.

5. Add the chopped parsley and salt or soy sauce to taste. Stir in the finely chopped nuts (black walnuts, pecans or filberts).


Nutritional Information:

Per serving:
148 calories
6 g total fat (0 g sat)
0 mg cholesterol
18 g carbohydrate
4 g protein
2 g fiber
350 mg sodium

icandoit

6 Servings
Whole grains, such as brown rice, quinoa, and oats, are a far better source of energy than the hunks of meat most Americans expect in the center of their plates. Grains supply complex carbohydrates, protein, vitamins, minerals, and fiber all wrapped up in tasty packages. Wild rice is a delicious grain that isn't really rice at all. It's actually a long-grain marsh grass that grows wild in the Great Lakes area and is cultivated commercially in California and the Midwest. I love this grain's chewy texture and nutty flavor. I mix it here with mushrooms and chopped nuts for a combination of colors, textures and luxuriant flavors. When you use wild rice, be sure to wash it thoroughly first. Set it in a bowl, cover it with water and let the debris float to the surface so you can pour it off. Don't cook it too long or you'll get starchy, wimpy grains that have lost much of their flavor.

Ingredients:
1 cup dried porcini or shiitake mushrooms
2 1/2 cups water, approximately
1 cup wild rice
1/2 cup freshly squeezed orange juice
1/4 cup dry sherry
1/2 cup sliced carrots
2 Tbsp chopped fresh parsley
Salt or natural soy sauce to taste
1/2 cup finely chopped walnuts or pecans

Instructions:
1. Soak the dried mushrooms in water to cover until they are soft. Squeeze them out, reserving liquid, and slice.

2. Wash the wild rice in cold water and place in pot with the mushroom-soaking liquid (minus any sediment) and enough additional cold water to total 2 cups.

3. Add the orange juice, sherry, and carrots. Bring to a boil, reduce heat, cover, and simmer for 30 minutes.

4. Add mushrooms and continue cooking until rice is tender and all the liquid is absorbed.

5. Add the chopped parsley and salt or soy sauce to taste. Stir in the finely chopped nuts (black walnuts, pecans or filberts).


Nutritional Information:

Per serving:
148 calories
6 g total fat (0 g sat)
0 mg cholesterol
18 g carbohydrate
4 g protein
2 g fiber
350 mg sodium

Shannon023

YUM!!!!! That looks good!!!!!

drinkfreshwater

That sounds like a great recipe, thanks! Wild rice is definately one of my favorites.
I hear ya on the energy from whole grains. I gave up meat a while ago and I've never felt better! I have tons more energy and it lasts throughout the day, not to mention my grocery bill now fits nicely into my student budget.