Ingredients: 1 small onion, finely chopped 2 teaspoons sunflower oil 2 cloves garlic, minced 12 ounces chanterelle, morel, porcini, shiitake and/or oyster mushrooms, cleaned and sliced 1 carrot, diced 1 celery rib, diced 6 cups nonfat vegetarian broth 1/3 cup wild rice 1 teaspoon thyme 1/4 cup sherry or red wine (optional) salt, opitonal
Directions:1. In large pot over medium high heat, saute onion in oil until translucent, about 4 minutes. Add garlic, mushrooms, carrot, and celery. Cover and cook until vegetables are softened, about 3 minutes. 2. Add stock, rice, thyme, and sherry or wine, if desired. Bring to a boil, reduce heat, cover, and simmer until rice is very tender, about 1 hour. |