Mushrooms with Wild Rice

• 1 cup wild rice
• 3 cups water
• 2 each scallions, spring or green onions finely diced
• 1 tablespoon soy sauce, tamari
• 1 medium yellow onion chopped
• 2 each celery stalks chopped
• 1/4 cup water
• 1/2 pound mushrooms, button
• 8 each mushrooms, shiitake sliced
• 1/2 cup mushrooms, oyster
• 1/4 cup mushrooms, enoki (straw) trimmed
• 12 each snow pea pods quartered
• 1/2 teaspoon sage dried
• 1 x sea salt to taste
• 1 x black pepper freshly ground, to taste
• 1 each sweet red bell peppers sliced and diced

1. Place rice, water, soy sauce and scallions in a saucepan with a tight-fitting lid.
2. Bring to a boil, reduce heat, cover and cook over medium heat until liquid has evaporated and rice is tender, about 1 hour.
3. Set aside.
4. For the mushrooms, place onion, celery and water in a large pan.
5. Cook and stir for several minutes, until vegetables soften slightly.
6. Add buttom, shittake and oyster mushrooms, cook, stirring occasionally, for 10 minutes.
7. Gently stir in cooked rice, enoki mushrooms, snow peas, red pepper and seasonings.
8. Cook over low heat for another 15 minutes.

wild rice, water, scallions, soy sauce, onion, celery, water, mushrooms, mushrooms, mushrooms, mushrooms, snow pea, sage, salt, black pepper, sweet red bell peppers

Taken from recipeland.com/recipe/v/mushrooms-wild-rice-47420 (may not work)