Rinse wild rice in 3 changes of hot water, and drain. Combine rice, 2-1/2 cups water, and consomme in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 1 hour and 10 minutes or until rice is tender; set aside.
Melt margarine in a nonstick skillet over medium heat. Add the mushrooms,celery, and onion; saute 10 minutes or until tender, stirring frequently. Add mushroom mixture, sherry, and pepper to rice mixture; stir well. Cook over medium heat, uncovered, 5 minutes or until liquid evaporates, stirring frequently. Yield: 4 servings (serving size: 1 cup).
Per serving: 213 Calories; 3g Fat (15% calories from fat); 8g Protein; 35g Carbohydrate; 0mg Cholesterol; 143mg Sodium
Recipe by: Cooking Light, Mar/Apr 1993, page 73
Posted to MC-Recipe Digest V1 #403 by igor@digex.net on Jan 28, 1997.
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