Title: Mushrooms with wild rice (lf)
 Categories: Low-fat, Mcdougall, Vegan, Main dish, To try
      Yield: 4 servings
 
MMMMM----------------------------RICE---------------------------------
      1 c  Wild rice
      3 c  Water
      1 tb Low-sodium soy sauce

MMMMM-------------------------MUSHROOMS------------------------------
      1 md Yellow onion; chopped
      2    Celery stalks; chopped
    1/4 c  Water
    1/2 lb White button mushrooms
           -- sliced (about 2-1/2 cups)
      8    Fresh shitake mushrooms,
           -- chopped
    1/2 c  Oyster mushrooms, chopped
    1/4 c  Enoki mushrooms, trimmed
     12    Snow peas; quartered
    1/2    Red bell pepper; diced
      2 tb Low sodium soy sauce
    1/2 ts Dried sage
    1/4 ts Poultry seasoning
           Fresh ground pepper to taste

MMMMM------------------------PER SERVING-----------------------------
    152 x  *cals
      6 x  *gm protein
    1/8 x  *gm fat
     31 x  *gm carbo
    829 x  *mg sodium
      3 x  *gm fiber
 
  Rice:  place rice, water, soy sauce 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. Set aside. Mushrooms:  Place onion, celery and water in a large
  pan. Cook and stir for several minutes, until vegetables soften
  slightly. Add buttom, shittake and oyster mushrooms, 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.
  
  A.ENGLISH [Al & Diane]       at 21:48 EDT