Ingredients:
4 tablespoons Olive Oil
2 tablespoons Carrots, finely diced
2 tablespoons Celery, finely diced
2 tablespoons Onion, finely chopped
1 cup Wild Rice, uncooked
1 tablespoon Salt
2 cups Water
1/2 lb. Mushrooms, coarsely chopped
2 tablespoons Parsley, finely chopped
1/4 cup Pecans, finely chopped
Directions:
In a medium saucepan, warm 2 tablespoons of Olive Oil over medium heat. Add carrots, celery, and onions. Cover and cook 10-15 minutes, stirring occasionally, until vegetables are soft but not brown. Stir in rice and salt. Cook for 2-3 minutes, uncovered, stirring to coat the rice thoroughly with the oil. In a small saucepan, bring water to a boil and pour it over the rice. Bring rice to a boil again, cover tightly, and reduce to low heat. Simmer undisturbed for 25-30 minutes, or until the rice is tender and has absorbed all the liquid. In a medium skillet heat the remaining 2 tablespoons of oil over medium heat. Add the mushrooms and parsley, stirring for 5 minutes. Add pecans and cook for 2-3 minutes. With a fork, stir the contents of the skillet into the finished rice. Season to taste and serve. Serves 6.
4 tablespoons Olive Oil
2 tablespoons Carrots, finely diced
2 tablespoons Celery, finely diced
2 tablespoons Onion, finely chopped
1 cup Wild Rice, uncooked
1 tablespoon Salt
2 cups Water
1/2 lb. Mushrooms, coarsely chopped
2 tablespoons Parsley, finely chopped
1/4 cup Pecans, finely chopped
Directions:
In a medium saucepan, warm 2 tablespoons of Olive Oil over medium heat. Add carrots, celery, and onions. Cover and cook 10-15 minutes, stirring occasionally, until vegetables are soft but not brown. Stir in rice and salt. Cook for 2-3 minutes, uncovered, stirring to coat the rice thoroughly with the oil. In a small saucepan, bring water to a boil and pour it over the rice. Bring rice to a boil again, cover tightly, and reduce to low heat. Simmer undisturbed for 25-30 minutes, or until the rice is tender and has absorbed all the liquid. In a medium skillet heat the remaining 2 tablespoons of oil over medium heat. Add the mushrooms and parsley, stirring for 5 minutes. Add pecans and cook for 2-3 minutes. With a fork, stir the contents of the skillet into the finished rice. Season to taste and serve. Serves 6.