Recipe - Rice Pilaf With Japanese Mushrooms

1 cup Boiling water
1 ounce Dried shiitake mushrooms
Three fourths cup Wild rice, uncooked
1 tablespoon Dark sesame oil
One half cup Chopped onion
Three fourths cup Longgrain rice, uncooked
3 tablespoon Lowsodium soy sauce
5 teaspoon Sesame seeds, toasted

Combine water and mushrooms; cover and let stand 20 minutes. Drain,
reserving mushroom liquid; add water to reserved liquid to yield 3 cups.
Discard mushroom stems. Thinly slice mushroom caps; set aside.

Rinse wild rice in 3 changes of hot water; drain. Heat oil in a saucepan
over medium heat until hot. Add mushroom and onion; saute 5 minutes or
until tender. Add reserved mushroom liquid; bring to a boil. Stir in wild
rice.

Cover, reduce heat, and simmer 40 minutes. Stir in longgrain rice; cover
and simmer 20 minutes or until tender. Remove from heat; stir in soy sauce.
Sprinkle with sesame seeds. Yield: 5 servings (serving size: 1 cup).

Per serving: 229 Calories; 5g Fat (18% calories from fat); 6g Protein; 43g
Carbohydrate; 0mg Cholesterol; 298mg Sodium

Recipe by: Cooking Light, June 1994, page 120

Posted to MCRecipe Digest V1 #418 by igor@digex.net on Jan 28, 1997.