Friday, May 15, 2009

Mushrooms and Rice

Printer Friendly Recipe

Serves 4

2T olive oil
1 leek thinly sliced
10 oz sliced mushrooms
1 t thyme
1 1/2 cups wild rice
1T soy sauce
3 cups veggie broth
1/2 cup frozen peas
1/4 cup pin nuts
1/4 cup Madeira wine

1. Preheat oven at 375. Heat oil and saute leeks. Raise heat add mushrooms and cook 7 minutes. Stir in thyme and cook 1 minutes. Stir in rice. Add Madeira and soy sauce and simmer 2 minutes or until almost all liquid has evaporated. Add broth and 1 cup water and return to a simmer.
2. Place ingredients in baking dish and bake for 45 minutes with lid. Remove lid and bake 30 minutes until liquid has been absorbed. Remove from oven and cover and let stand 5 minutes.
3. Fold in peas and pine nuts. Season with pepper.

399 cal, 14 g protein, 13.5 g fat, 59 g carb, 0 MG chol, 426 mg sod, 6 g fiber, 6 g sugars