Date: Fri, 23 Apr 93 20:02:48 PDT
From: ""Michelle R. Dick"" (artemis)
Here is one of Mary McDougall's recipes from the May issue of
Vegetarian Times. I did not follow the recipe exactly, my
substitutions are denoted by ().
Mushrooms with Wild Rice
1 cup wild rice
3 cups water
1 Tbs low-sodium soy sauce (Mushroom soy sauce)
1/4 cup minced scallions (omitted)
1 medium yellow onion, chopped
2 stalks celery, chopped
1/4 cup water (1/2 cup water)
1/2 lb white button mushrooms, sliced
8 fresh shiitake mushrooms (6 huge ones, discard the stems)
2/3 cup chopped oyster mushrooms
(add 1/4 cup chopped morel mushrooms)
1/4 cup trimmed enoki mushrooms (omitted)
12 snow peas, quartered
1/2 red bell pepper, diced
2 Tbs low-sodium soy sauce
1/2 tsp dried sage
1/4 tsp poultry seasoning (salt-free seasoning)
Freshly ground black pepper to taste
Place rice, water, soysauce, and scallions in a saucepan with a
tight-fitting lid. Bring to a boil, reduce heat, cover and cook over
medium heat until liquid has evaporated and rice is tender, about 1
hour (I found it necessary to remove the cover and evaporate the last
of the liquid, perhaps 2.5 cups water is more appropriate). Set aside.
Place onion, celery and water in a large pan. Cook and stir for
several minutes, until vegetables soften slightly. Add button,
shiitake and oyster mushrooms (I also added morels). Cook, stirring
occasionally, for 10 minutes.
Gently stir in cooked rice, enoki mushrooms, snow peas, red pepper and
seasonings. Cook over low heat for another 15 minutes (I like snow
peas/pepper crunchy, so I only cooked it for 5).
Serves 4 (very generous portions).
Per serving: 152 calories, 6 gr protein, 0.1 gram fat, 31 gram carb, 0
chol, 829 mg sodium, 3 gr fiber.
kwvegan vegan