Mushrooms with wild rice
- Main Ingredient: Cereals
- Course: Various Main Dishes
- Cuisine: Chinese
- Dietary: Diabetic
- Special food: Ethnic
- Yield:
Mushrooms with wild rice ingredients
- Rice
- 1 c Wild rice
- 3 c water
- 1 T Low-sodium soy sauce
- Mushrooms
- 1 med Yellow Onion, chopped
- 2 Celery stalks, chopped
- 1⁄4 c water
- 1⁄2 lb White button mushrooms
- -- sliced (about 2-½ cups)
- 8 Fresh shitake mushrooms
- -chopped
- 1⁄2 c Oyster mushrooms, chopped
- 1⁄4 c Enoki mushrooms, trimmed
- 12 Snow peas, quartered
- 1⁄2 Red bell pepper, diced
- 2 T Low-sodium soy sauce
- 1⁄2 t Dried sage
- 1⁄4 t Poultry seasoning
- Fresh ground pepper to taste
- PER SERVING
- 152 *cals
- 6 *Gm Protein
- 1⁄8 *Gm Fat
- 31 *gm carbo
- 829 *mg sodium
- 3 *gm fiber
Cooking Mushrooms with wild rice
1. Ricei: place rice, water, soy sauce 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.
2. Set aside.
3. Mushrooms: place onion, celery and water in a large pan. Cook and stir for several minutes, until vegetables soften slightly.
4. Add buttom, shittake and oyster mushrooms, cook, stirring occasionally, for 10 minutes.
5. Gently stir in cooked rice, enoki mushrooms, snow peas, red pepper and seasonings.
6. Cook over low heat for another 15 minutes.
7. A.
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