Recipe from David S.
- 1 cup wild rice
- 3 cup water
- medium onion
- 2 stalks celery
- 2 Tbsp olive oil
- 1 package of mushrooms
- 2 Tbsp tamari
- 1/2 cup dried cranberries
- small box of frozen peas
- small bag of slivered almonds
Boil 3 cups of water & add the 1 cup of Wild Rice – cover and cook for 1.5 hrs.
Saute the chopped onion, chopped celery, and sliced mushrooms in the olive oil.
When rice is finished, mix in the veggies, dried cranberries, frozen peas, and tamari.
Set oven to 400 degrees. Place the slivered almonds onto a cookie sheet and toast them in the oven until they start to turn brown (about 5 min.). Watch them carefully or they'll burn.