- 1 1/2 cups [375 mL] minute or long grain rice
- 1/4 cup [60 mL] wild rice
- 8 large crimini [coffee] mushrooms, sliced
- 1 sweet red pepper, seeded and cut into pieces
- 1/4 cup [60 mL] thinly sliced onion
- 1 or 2 green onions, sliced
- 2 teaspoons [10 mL] extra-virgin olive oil
- 1 tablespoon [15 mL] water
- 1 tablespoon [15 mL] liquid chicken broth concentrate
- 2 tablespoons [30 mL] teriyaki sauce
- 1 tablespooon [15 mL] Worcestershire sauce
- 4 teaspoons [20 mL] soy sauce
- Pinch of thyme
- Pinch of oregano
- 8 olives, thinly sliced [to decorate]
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- Preheat oven to 475°F [246°C].
- Boil minute or long grain rice until done; drain and set aside.
- Into a separate saucepan, boil wild rice until done; drain and set aside.
- Into a wok, just brown together mushroom slices, sweet red pepper pieces, onion and green onions slices into hot olive oil.
- Immediately pour in already mixed together water and chicken broth concentrate, teriyaki sauce and Worcestershire sauce; simmer until thickened.
- Stir in reserved white rice and wild rice, soy sauce, thyme and oregano.
- Remove from heat; transfer into preheated oven for 10 minutes.
- Serve, garnished with olive slices.
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