Title: Wild wild dinner (wild rice/wild mushrooms)
 Categories: Digest, Feb95
      Yield: 4 Servings
 
      1 c  Wild rice (I like Lungren's
           Mix)
      2 c  Fresh wild mushrooms,
           Chopped
      1 md Onion, diced
      2 c  Mushroom/vege broth
        x  Balsamic vinegar
 
  ~ put rice, liquid into a covered casserole dish and place in oven at
  around 300 F.
  
  ~ preheat a pan, add balsamic and immediately added diced onions.
  
  ~ after around 10 minutes add mushrooms to onions, turn flame to
  lowest setting
  
  ~ when the liquid in the oven boils turn oven down to 250.  When it's
  around 3/4 absorbed (around 45 minutes), stir in mushroom and onions.
  
  ~ when liquid is fully absorbed turn off oven, fluff rice, and put in
  oven partially uncovered for another 15 minutes.
  
  Serve with green vegetables like broccoli. This tastes especially
  good with some chopped walnuts added!
  
  (Mushroom broth is the liquid that comes out of meaty mushrooms when
  you dry-sautee them.  I.e. put it in a pan and heat with no added
  liquid. As the liquid comes out of the mushroom, pour it off and
  save.)
  
  I used horse mushrooms (relative of the button) and some rehydrated
  Boletes.  Of course you could do this with brown rice, domesticated
  mushrooms as well..