Ingredients

1 cup wild rice

3 cups water

1 Tbsp low-sodium soy sauce or mushroom soy sauce

1/4 cup minced scallions (can be omitted)

1 medium yellow onion, chopped

2 stalks celery, chopped

1/4 cup water (some prefer 1/2 cup water)

1/2 lb white button mushrooms, sliced

6-8 fresh shiitake mushrooms, discard the stems

2/3 cup chopped oyster mushrooms (you can add 1/4 cup chopped morel mushrooms)

1/4 cup trimmed enoki mushrooms (can be omitted)

12 snow peas, quartered

1/2 red bell pepper, diced

2 Tbsp low-sodium soy sauce

1/2 tsp dried sage

1/4 tsp poultry seasoning or salt-free seasoning

Freshly ground black pepper to taste

Directions

Place rice, water, soy sauce, and scallions in a saucepan with a tight fitting lid. Bring to a boil, reduce heat, cover and cook over medium heat until liquid has evaporated and rice is tender, about 1 hour (I found it necessary to remove the cover and evaporate the last of the liquid, perhaps 2 1/2 cups water is more appropriate). Set aside. Place onion, celery and water in a large pan. Cook and stir for several minutes, until vegetables soften slightly. Add button, shiitake and oyster mushrooms. Cook, stirring occasionally, for 10 minutes. Gently stir in cooked rice, enoki mushrooms, snow peas, red pepper and seasonings. Cook over low heat for another 15 minutes (I like snow peas/pepper crunchy, so I only cooked it for 5).