recipe by Lori Ross
1 cup wild rice (or spelt, wheat berries, brown rice, rye berries), rinsed
1/2 tsp salt
2 tbsp butter or oil
3 cloves garlic, minced
1 cup onion, chopped
1 cup green or red bell pepper
2 cup frozen peas or corn
Salt and pepper to taste
Rinse grain in cold water, then place in covered pan. Stir in ½ tsp salt. Bring to a boil, uncovered. Reduce heat to medium, cover and simmer 45 to 60 minutes or until grain is tender. Drain if necessary and put aside in salad bowl. In the same pan, heat to medium high and add butter. Sauté garlic, onion, celery and mushrooms until sof Add grain, peas or corn and pepper to the grain mixture and combine. Season with salt and pepper. Serve warm or at room temperature.
· Replace peas or corn with chopped zucchini or summer squash and sauté with onions and peppers
· Replace peas or corn with cherry tomatoes, halved.
· For a sweeter grain dish, add 1 cup raisins or apricots to vegetable mixture