Angry Trout Wild Rice
From the Angry Trout Notebook, for sale at the Angry Trout Cafe.
2 C wild rice
3 C water
1 T vegetable oil
1/4 C chopped red onion
1/4 C celery
1/2 C chopped fresh shiitake mushrooms
1/4 t salt
1 T tamari (soy sauce)
1/3 C dried cranberries
3/4 C frozen peas
2 oz chopped hazelnuts
In a large pot, bring water and rice to a boil. Reduce heat, cover, and simmer until desired tenderness (20 to 40 minutes). Cooking times and the amount of water needed can vary significantly depending on the type of wild rice and how it was processed.
In a fry pan, saute onion, celery, and mushrooms in oil until tender, then add to cooked rice.
Add salt, tamari, cranberries, and peas and mix thoroughly.
Garnish with toasted chopped hazelnuts.
Serves 6.
2 C wild rice
3 C water
1 T vegetable oil
1/4 C chopped red onion
1/4 C celery
1/2 C chopped fresh shiitake mushrooms
1/4 t salt
1 T tamari (soy sauce)
1/3 C dried cranberries
3/4 C frozen peas
2 oz chopped hazelnuts
In a large pot, bring water and rice to a boil. Reduce heat, cover, and simmer until desired tenderness (20 to 40 minutes). Cooking times and the amount of water needed can vary significantly depending on the type of wild rice and how it was processed.
In a fry pan, saute onion, celery, and mushrooms in oil until tender, then add to cooked rice.
Add salt, tamari, cranberries, and peas and mix thoroughly.
Garnish with toasted chopped hazelnuts.
Serves 6.
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