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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 8 |
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I found this recipe in Midwest Living. It is from the Angry Trout Cafe in Grand Marais. Ingredients:
2 cups wild rice, rinsed and drained |
4 cups boiling water |
1 cup sliced shiitake mushrooms or 1 cup button mushroom |
1/4 cup chopped onion |
1/4 cup chopped celery |
1 tablespoon cooking oil |
3/4 cup frozen peas, thawed |
1/3 cup dried cranberries |
1 tablespoon tamari soy sauce or 1 tablespoon soy sauce |
1/4 cup chopped hazelnuts, toasted |
Directions:
1. In large covered saucepan, cook wild rice in boiling salted water for about 40 minutes or until rice is tender and most of the liquid is absorbed.
2. Meanwhile, in a medium skillet, cook mushrooms, onion and celery in hot oil for 5 minutes or until tender.
3. Add the vegetable mixture, peas, cranberries and tamari sauce to rice. Cook, uncovered, for 3 to 4 minutes more or until heated through and the remaining liquid is absorbed.
4. To serve, transfer rice to serving bowl and top with nuts.
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