Wild Rice and Mushrooms

1. 1

   Soak the dried mushrooms in water to cover until they are soft.

2. 2

   Squeeze them out, reserving liquid, and slice.

3. 3

   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.

4. 4

   Add the orange juice, sherry and carrots.

5. 5

   Bring to a boil, reduce heat, cover and simmer for 30 minutes.

6. 6

   Add mushrooms and continue cooking until rice is tender and all the liquid is absorbed.

7. 7

   Add the chopped parsley and salt or soy sauce to taste.

8. 8

   Stir in the finely chopped nuts (black walnuts, pecans or filberts).

* Per serving · 4 servings · Values may vary.

No additional tips available.