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Listed in: Sidedishes
3/4 cup (140 g) long-grain brown rice
1/4 cup (40 g) wild rice
2 cups (475 ml) low-sodium chicken broth
2 teaspoons (10 ml) olive oil
1/2 small white onion, finely chopped
1/4 cup (30 g) finely chopped celery
4 ounces (115 g) shiitake mushroom caps, julienned
1 teaspoon low-sodium tamari (or low- sodium soy sauce, or 1/2 teaspoon salt)
1/4 teaspoon fresh-ground black pepper
1/4 cup (30 g) chopped roasted unsalted walnuts
2 tablespoons (5 g) slivered basil, optional
Bring the rices and broth to a boil in a medium saucepan over high heat. Stir, reduce the heat, and simmer for 45 to 50 minutes, or until the liquid is absorbed and the rice is tender. Stir, remove from the heat, and fluff with a fork.
At the end of the rice cooking time, heat the oil in a large sauté pan over medium heat. Add the onion and celery and cook for 4 minutes. Push the onion and celery to the outer edges of the pan and add the shiitakes in a single layer in the middle and let them cook, undisturbed, for about 3 minutes. Flip the shiitakes and cook until lightly browned. Stir to mix the veggies and remove from the heat.
In a large bowl combine the rice, vegetable mixture, tamari, and pepper, and gently toss to combine. Fold in the walnuts and basil just before serving.
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