Wild Rice and Mushrooms
- Ready In:
- 50mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 236.59 ml dried funghi porcini or 236.59 ml shiitake mushroom
- 591.47 ml water, approximately
- 236.59 ml wild rice
- 118.29 ml freshly squeezed orange juice
- 59.14 ml dry sherry
- 118.29 ml sliced carrot
- 29.58 ml chopped fresh parsley
- salt or natural soy sauce
- 118.29 ml finely chopped walnuts or 118.29 ml pecans
directions
- 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).
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Reviews
-
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
RECIPE SUBMITTED BY
Rita1652
Jamesburg, New Jersey