Touch Of The Wild Rice

• 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

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.

wild rice, boiling water, shiitake mushrooms, onion, celery, cooking oil, frozen peas, cranberries, soy sauce, hazelnuts

Taken from www.food.com/recipe/touch-of-the-wild-rice-263882 (may not work)