Mushrooms with Wild Rice

Ingredients

 * rice
 * 1 cup wild rice
 * 3 cup water
 * 1 tbsp low-sodium soy sauce
 * Mushrooms
 * 1 med yellow onion, chopped
 * 2 celery stalks, chopped
 * 1/4 cup water
 * 1/2 lbs white button Mushrooms
 * -- sliced (about 2-½ cups)
 * 8 fresh shitake Mushrooms
 * -- chopped
 * 1/2 cup oyster Mushrooms, chopped
 * 1/4 cup enoki Mushrooms, trimmed
 * 12 snow Peas, quartered
 * 1/2 red bell pepper, diced
 * 2 tbsp low sodium soy sauce
 * 1/2 tsp dried sage
 * 1/4 tsp poultry seasoning
 * fresh ground pepper to taste
 * per serving
 * 152 x *cals
 * 6 x *gm protein
 * 1/8 x *gm fat
 * 31 x *gm carbo
 * 829 x *mg sodium
 * 3 x *gm fiber

Directions
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. A.english [al & diane] at 21:48 edt