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.