Wild Rice with Mushrooms
Source of Recipe
Monica
Recipe Introduction
My sister-in-law makes a Balsamic Clove chicken dish that is her pride and joy. Not eating meat, I had not tried it, but I loved the idea of combining balsamic vinegar with cloves. I set about trying to find a way to adapt the flavors to a vegan dish. It occured to me that it would be wonderful with wild rice and mushrooms, so that is what I did.
List of Ingredients
4 cups COOKED Wild Rice (follow package directions)
2 cups thickly sliced white or portobello mushrooms (or combination)
1/2 c finely minced onion
1/2 c finely minced red bell pepper
1/2 c finely minced zucchini squash
1/2 c aged balsami vinegar
1 T olive oil
1 t ground cloves
salt and pepper to tasteRecipe
Heat a saute pan over medium, for just a minute or two, until warm. Add olive oil and saute mushrooms and other veggies, stir-tossing, until almost cooked through, but not browned. Add cooked wild rice, balsamic vinegar, cloves, and salt and pepper, and stir. Reduce heat, continuing to stir occassionally, until heated through and most of the vinegar is absorbed. Plate and garnish as desired.
Serves 4 as a main dish, six to eight as a side dish.
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