Cool Wild Rice and Mushrooms

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By: Andrew Chase

Canada's central northern lakes and marshes provide us with the finest fragrant long-grain wild rice.

Ingredients

2 cups (500 mL) wild rice

4 cups (1 L) chopped mushrooms (about 10 oz/300 g)

1 small onion, chopped

1 stalk celery, diced

1/4 cup (60 mL) olive or vegetable oil

3 tbsp (45 mL) sherry vinegar or wine vinegar

1 tsp (5 mL) salt

1/4 tsp (1 mL) black pepper

1/4 cup (60 mL) chopped fresh parsley

1/4 cup (60 mL) chopped fresh chives

Preparation

In saucepan, bring 8 cups/2 L water to boil; add rice and boil gently until tender and some but not all of the grains have burst open, about 30 minutes. Drain; transfer to bowl.

In saucepan, stir together mushrooms, onion, celery, oil, vinegar, salt and pepper; bring to a boil. Reduce heat to medium and simmer until mushrooms are tender, about 5 minutes.

Scrape over rice and mix well; let cool. Stir in parsley and chives.

Makes 8 to 12 servings.

Serving(s): 8 to 12

Nutritional Information
Per each of 12 servings: about
Calories	144
Protein	4 g
Fat (total)	5 g
Sat. Fat	1 g
Carbohydrate	22 g
Fibre	2 g
Cholesterol	0 mg
Sodium	198 mg
Calcium	1 % RDI
Iron	7 % RDI
Vitamin A	2 % RDI
Vitamin C	5 % RDI
Folate	14 % RDI

Also in this menu:

Canada Day menu

Source

Homemakers Magazine: Summer 2007

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