• Servings: 8
  • 1 cup wild rice
  • 2 cups parboiled rice
  • 2 tbsp. oil
  • 1 minced clove garlic
  • 1 each green and red pepper, diced
  • 1 1/2 cups chopped celery
  • 6 chopped green onions
  • 1 lb. sliced mushrooms
  • 1/4 cup soy sauce
  • salt and pepper to taste
  1. In a large saucepan bring wild rice and 8 cups water to a boil.
  2. Reduce heat and simmer for 25 minutes.
  3. Add white rice; simmer for 20 minutes or until tender; drain.
  4. Meanwhile in a wok or large skillet heat oil over medium high heat; stir fry garlic, green and red pepper, celery, onions and mushrooms until tender crisp, about 10 minutes.
  5. Add rice; cook 5 minutes or until heated through.
  6. Stir in soy sauce.
  7. Season with salt and pepper.
The aboriginals harvest wild rice not far from where I live so I am always looking for ways to use it. It also goes great in a stuffing for Cornish Hens.