Mushrooms wild rice

Date:    Fri, 23 Apr 93 20:02:48 PDT
 From:    ""Michelle R. Dick"" 
 
 Here is one of Mary McDougall's recipes from the May issue of
 Vegetarian Times.  I did not follow the recipe exactly, my
 substitutions are denoted by .
 
 Mushrooms with Wild Rice
 
 1 cup wild rice
 3 cups water
 1 Tbs low-sodium soy sauce 
 1/4 cup minced scallions 
 
 1 medium yellow onion, chopped
 2 stalks celery, chopped
 1/4 cup water 
 1/2 lb white button mushrooms, sliced
 8 fresh shiitake mushrooms 
 2/3 cup chopped oyster mushrooms
 
 
 1/4 cup trimmed enoki mushrooms 
 12 snow peas, quartered
 1/2 red bell pepper, diced
 2 Tbs low-sodium soy sauce
 1/2 tsp dried sage
 1/4 tsp poultry seasoning 
 Freshly ground black pepper to taste
 
 Place rice, water, soysauce, 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 . Set aside.
 
 Place onion, celery and water in a large pan.  Cook and stir for
 several minutes, until vegetables soften slightly.  Add button,
 shiitake and oyster mushrooms .  Cook, stirring
 occasionally, for 10 minutes.
 
 Gently stir in cooked rice, enoki mushrooms, snow peas, red pepper and
 seasonings.  Cook over low heat for another 15 minutes .
 
 Serves 4 .
 
 Per serving: 152 calories, 6 gr protein, 0.1 gram fat, 31 gram carb, 0
 chol, 829 mg sodium, 3 gr fiber.