2 quarts vegetable stock
3 cups wild rice, rinsed
Pinch sea salt
1 tablespoon olive oil
6 large shallots, chopped
6 garlic cloves, minced
1 pound white mushrooms, thinly sliced
1 tablespoon soy sauce or wheat-free tamari
1 teaspoon dried thyme
1/2 cup Kopali Golden Berries
Freshly ground black pepper
1 cup chopped fresh parsley
1/3 cup chopped fresh sage
1. Bring the stock to a boil. Add the rice and salt to the stock and bring to a boil. Reduce the heat, cover and simmer for 35-45 minutes, or until the water is absorbed. Remove from heat.
2. Heat the olive oil in a sauté pan, add the shallots and garlic and cook for about 10 minutes, or until golden. Add the mushrooms and continue to cook, stirring occasionally, until the mushrooms release their juices.
3. Add the soy or tamari, thyme, and pepper. Continue to cook until the liquid evaporates. Transfer to a bowl with the rice. Add the golden berries, parsley and sage and toss to combine. Taste and adjust the seasonings, adding more pepper, if necessary.
Posted: 11/3/2009 5:31:00 PM