To stretch this dish further, try mixing in some brown rice. You can also add more vegetables to boost flavor and nutrition!
1 cup dried shiitake mushrooms (you can also use dried porcini mushrooms)
1 cup wild rice
1/2 cup freshly squeezed orange juice
1/4 cup dry sherry
1/2 cup carrots, sliced
2 tablespoons fresh parsley, chopped
dash of salt, to taste
* Optional: finely chopped walnuts, pecans or hazelnuts, to taste
Place dried mushrooms in bowl and cover with hot water. Soak for 10 minutes or until softened. Drain, reserving liquid. Squeeze mushrooms out using a clean kitchen towel. Slice.
Wash the wild rice in cold water and place in pot with the mushroom soaking liquid (minus any sediment) and enough additional cold water to total 2 cups.
Add the orange juice, sherry and carrots. Bring to a boil, reduce heat, cover and simmer for 30 minutes.
Add mushrooms and continue cooking until rice is tender and all the liquid is absorbed.
Add the chopped parsley and salt, to taste.
* Optional: Stir in the finely chopped nuts (walnuts, pecans or hazelnuts).
*To stretch this dish further, try mixing in some brown rice.