Wild Rice and Mushrooms
Wild Rice and Mushrooms
| Description |
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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. We mix wild rice 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. Food as Medicine Shiitake mushrooms contain an active compound called lentinan that appears to be a potent immune-booster, with significant anti-cancer activity. |
| Ingredients |
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1 cup dried porcini or shiitake mushrooms |
| Instructions |
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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).
Serves 6 Nutrients Per Serving |
