Title: Mushrooms with Wild Rice
Categories: Entree Vegetarian Rice
Yield: 4 Servings

		Rice:
1	c	Wild rice
3	c	Water
1	tb	Low-sodium soy sauce
		Mushrooms:
1	md	Yellow onion; chopped
2		Celery stalks; chopped
1/4	c	Water
1/2	lb	White button mushrooms
		Sliced (about 2-1/2 cups)
8		Fresh shitake mushrooms
		Chopped
1/2	c	Oyster mushrooms; chopped
1/4	c	Enoki mushrooms; trimmed
12		Snow peas; quartered
1/2		Red bell pepper. diced
2	tb	Low sodium soy sauce
1/2	ts	Dried sage
1/4	ts	Poultry seasoning
		Fresh ground pepper to taste

Rice: place rice, water, soy sauce 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.

Mushrooms: Place onion, celery and water in a large pan. Cook and stir for several minutes, until vegetables soften slightly. Add buttom, shittake 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.

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