Date:    Fri, 23 Apr 93 20:02:48 PDT
 From:    “”Michelle R. Dick“” <artemis>
 
 Here is one of Mary McDougall’s recipes from the May issue of
 Vegetarian Times.  I did not follow the recipe exactly, my
 substitutions are denoted by <>.
 
 Mushrooms with Wild Rice
 
 1 cup wild rice
 3 cups water
 1 Tbs low-sodium soy sauce <Mushroom soy sauce>
 1/4 cup minced scallions <omitted>
 
 1 medium yellow onion, chopped
 2 stalks celery, chopped
 1/4 cup water <1/2 cup water>
 1/2 lb white button mushrooms, sliced
 8 fresh shiitake mushrooms <6 huge ones, discard the stems>
 2/3 cup chopped oyster mushrooms
 <add 1/4 cup chopped morel mushrooms>
 
 1/4 cup trimmed enoki mushrooms <omitted>
 12 snow peas, quartered
 1/2 red bell pepper, diced
 2 Tbs low-sodium soy sauce
 1/2 tsp dried sage
 1/4 tsp poultry seasoning <salt-free seasoning>
 Freshly ground black pepper to taste
 
 Place rice, water, soysauce, and scallions in a saucepan with a
 tight-fitting lid.  Bring to a boil, reduce heat, cover and cook over
 medium heat until liquid has evaporated and rice is tender, about 1
 hour <I found it necessary to remove the cover and evaporate the last
 of the liquid, perhaps 2.5 cups water is more appropriate>. Set aside.
 
 Place onion, celery and water in a large pan.  Cook and stir for
 several minutes, until vegetables soften slightly.  Add button,
 shiitake and oyster mushrooms <I also added morels>.  Cook, stirring
 occasionally, for 10 minutes.
 
 Gently stir in cooked rice, enoki mushrooms, snow peas, red pepper and
 seasonings.  Cook over low heat for another 15 minutes <I like snow
 peas/pepper crunchy, so I only cooked it for 5>.
 
 Serves 4 <very generous portions>.
 
 Per serving: 152 calories, 6 gr protein, 0.1 gram fat, 31 gram carb, 0
 chol, 829 mg sodium, 3 gr fiber.