Everlasting Gardener

Joanie Lapic Herb Specialist

Wild Rice with Mushrooms and Herbs

1 cup dry wild rice
4 cups water
1/2 tsp. sea salt
2 Tbsp. butter
1 cup thinly sliced mushrooms
1 whole Leek, chopped finely (including some of the
green part, carefully washed)
1 Tbsp. chopped fresh Parsley (1 1/2 tsp. dried)
2 tsp. chopped fresh Sage (1 tsp. dried)
2 tsp. leaves of fresh Sweet Marjoram (1 tsp. dried)
2 tsp. fresh Thyme (or Lemon Thyme) leaves (1 tsp. dried)
salt and freshly-ground green or black Peppercorns, to taste

~ In large saucepan, combine rice and water.
Bring to a boil, then reduce heat to low. Cover and cook
until rice is tender and water is absorbed, about 50 to 60 minutes.
Remove from heat and let sit 5 minutes.
~ Saute mushrooms in butter over medium-low heat until tender.
Stir in Leeks and other Herbs, salt and Pepper.
Continue to cook for 5 minutes. Remove from heat.
~ Pour over rice and mix well. Serve hot.
Makes 4 servings

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