4 ounces uncooked wild whole-grain rice
2 cups water 1 tablespoon low-sodium beef bouillon granules
¼ cup extra virgin olive oil
1 tablespoon fresh lemon juice
½ pound fresh mushrooms, sliced
2 tablespoons minced onion
1 tablespoon minced fresh parsley
1 minced garlic clove
½ cup finely chopped pecans
Combine the rice, water, and bouillon granules in a saucepan over high heat; bring to a boil. Reduce heat and simmer, covered, for 30 minutes or until rice is tender and water absorbed. Combine the olive oil, lemon juice, and mushrooms in a skillet over medium heat and sauté for 5 to 10 minutes or until mushrooms are tender. Stir the mushroom mixture, onion, parsley, garlic, and pecans into the rice mixture and serve.
Yield: 4 to 6 servings
Adapted from a recipe found on RecipeLand.com