Ingredients
- 1/2 muchrooms (fresh)
- 475 ml water
- 65 gr coarsley pecans (chopped)
- 55 gr wilk rice
- 55 gr butter
- 5 ml beef-flavored bouillon
- 5 ml lemon juice
- 4 gr onion (minced)
- 1 gr parsley (minced fresh)
- 1 gr garlic powder
Wash wild rice in three changes of water; drain. Combine rice, 2 cups water, and bouillon granules ina medium saucepan; bring to boil. Cover, reduce heat to low, and simmer 30-45 minutes or until rice is tender and water absorbed. Saute mushrooms in butter and lemon juice until tender. Stir mushrooms, onion, parsley, garlic powder, and pecans into rice. Yeild: 4-6 servings.