Wildrice and Mushroom Skillet Dinner - Vegetarian

This is one of Ygraine's favorite meals. Wild Rice is not a true rice but it is a grass seed raised in the marshes of the northlands of Minnesota and other Great Lakes States. It is still harvested by hand and is considered expensive, but a little goes a long way, especially if mixed with long grain brown rice as in this recipe, which serves four.

Cook 1/2 cup of brown rice, 1/2 of wild rice with 2 1/4 cups of water, and 1 tablespoon of vegetable broth powder. Bring water to a boil, the simmer until water is absorbed.

Soak 1 handful of dried mushrooms of your choice (shitakes are great!) in 1 cup of milk OR 1 can of evaporated milk.

Dice 1/2 white onion and 2 large stalks of celery (or the equivalent of smaller sections).
Saute in 1/8 cup of olive oil and 2 tablespoons of butter with 2 tablespoons of dried parsley (or equivalent fresh).

Crush 1 handful of raw organic almonds in a ziplock bag. Add to the sauteing mixture.

When onions begin to go clear, stir in 1 can of cream of mushroom soup. When that is mixed thoroughly, add the mushrooms and milk. Stir occasionally until heated though. Add the cooked rice/wild rice mixture. Stir well and serve with a garden salad topped with a light basalmic vinegar spicy dressing.

This is even better as leftovers! Bon apetit!