Wild & Brown Rice and Mushrooms
| Servings |
3/4 cup servings
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Ingredients
- 1 cup dried porcini or shiitake mushrooms
- 2 1/2 cups water
- 1 cup wild & brown rice: Bob's Red Mill or long grain brown rice
- 1/2 cup freshly squeezed orange juice
- 1/4 cup dry sherry
- 1/2 cup carrots sliced
- 2 tbsp. fresh parsley chopped
- salt or natural soy sauce to taste, or salt subtitute
- 1/2 cup walnuts or pecans finely chopped
Ingredients
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Instructions
- Cover the dried mushrooms in water and soak until they are soft. Squeeze them out, reserving liquid and slice.
- Wash the 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 sherry, orange juice, and carrots. Bring to a boil, reduce heat, cover and simmer for 30 minutes.
- Add mushrooms and continue cooking until rice is tender, but not mushy and all the liquid is absorbed.
- Add the parsley and salt or soy sauce to taste. Stir in the finely chopped nuts (black walnuts or pecans).
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