1 cup pure wild rice
4 cups water
1/2 teaspoon salt
3 cups sauteed mushrooms/onions
1 tablespoon sherry (or port or marsala)
1 clove garlic, minced
Salt and pepper to taste
1 teaspoon Worcestershire sauce
Clean and slice about 2 pounds of mushrooms. Cook with 1 large onion, finely chopped, and 1 clove garlic, minced, in olive oil until mushrooms are dark, soft and tender and liquids have been absorbed.
Bring rice, water and salt to a boil. Cover and simmer
low heat about 1 hour or until rice is almost tender and most of the water
is absorbed.
Remove from heat and leave covered 15 minutes or until
rice has burst open. Drain.
Add the mushrooms, garlic, sherry, salt and pepper, and
Worcestershire sauce to taste.
May be frozen.
Reheat covered in a microwave or 350° F oven until
hot.
Serves 6 to 8