Friday, January 25, 2008

Wild Rice Mix

Make according to package instruction (cooking time is different so rice needs to be cooked separately and then combined).

2 c wild rice
2 c wild rice blend (I use Lundberg Wild Blend)
( I use mushroom stock (or vegetable stock) instead of water when making the rice)

I have not given amounts for the veggies as this dish can be made either as mostly rice with a few veggies or more equal parts of veggies and rice. I tend to do 1 c of veggies: 1 c wild rice: 1 c wild rice blend. This makes a lot of rice; you may want to make half a recipe or freeze some rice for later use; once veggies have been added the mixture does not freeze as successfully.

Saute:

Olive oil (heat oil first), enough to very thinly coat pan bottom
Carrots, cut in very thin julienne
Scallions, sliced in thin rings

When carrots are almost tender (2-3 minutes) add:

Sliced mushrooms - a mix of wild mushrooms, including chanterelles is fabulous but expensive. I usually use Portabello/baby bella/crimini/shitake, but add some wilder ones if I can find them at a reasonable price.

Mix sauteed veggies with rice and serve. This may be made in advance of serving and then warmed before serving.

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