Ingredients
1 cup
wild rice (washed and cooked according to package directions) 5
large Portobello mushrooms (wiped clean, trimmed and diced) 1
large onion (chopped) 4 tablespoons
butter or olive oil 1
parsley leaves (chopped)Instructions
Saute the onions in the butter. When they are translucent, add the diced mushrooms. Stir and saute a few minutes longer. Add the broth and cooked wild rice. Simmer gently until the mushrooms are cooked.
Garnish with parsley. Serve hot sauce at the table. (Recipe #647)