250 ml wild rice 1 cup
5 ml chicken bouillon 1 tsp
2 small bay leaves
45 ml vegetable oil 3 tbsp
500 ml mushrooms, sliced 2 cup
1 medium onion, sliced
1 yellow pepper, cut into strips
1 green pepper, cut into strips
2 red peppers, cut into strips
50 ml parsley, chopped 1/4 cup
2 ml salt 1/2 tsp
Cook rice according to package directions. Add chicken bouillon and bay leaves to cooking water. When rice is cooked; discard bay leaves. In the meantime; pour vegetable oil into large saucepan. Stir-fry mushrooms, onion, green, red and yellow peppers over medium heat until liquid evaporates, stirring occasionally, about 10 minutes. Combine vegetables and parsley with cooked rice in a large casserole dish.
Serves 6