Prep 15 mins
Cook 35 mins
From Dr Weil. 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.
- 1 cup dried funghi porcini or 1 cup shiitake mushroom
- 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 carrot
- 2 tablespoons chopped fresh parsley
- salt or natural soy sauce
- 1⁄2 cup finely chopped walnuts or 1⁄2 cup pecans
- Soak the dried mushrooms in water to cover until they are soft.
- Squeeze them out, reserving liquid, and slice.
- 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.
- Add the orange juice, sherry and carrots.
- Bring to a boil, reduce heat, cover and simmer for 30 minutes.
- Add mushrooms and continue cooking until rice is tender and all the liquid is absorbed.
- Add the chopped parsley and salt or soy sauce to taste.
- Stir in the finely chopped nuts (black walnuts, pecans or filberts).
I would defy anyone if they did not enjoy this rice dish. The wild rice I am given is from Northern Saskatchewan - It is harvested by the First Nations People and has excellent nutty flavor.I like to soak the rice for about an hour before cooking. I used Shitake mushrooms and a bit of "Bragg" (an artificial low sodium soy) instead of salt or soy sauce. This can be a meal in itself but I served it with boneless chicken breasts and a green salad. Wonderful flavorful dish. Easy step by step instructions.. Thanks Rita for a great recipe