1 Tablespoon butter or margarine
1 medium carrot, grated
1 medium zucchini, grated
1 cup sliced mushrooms
1/2 cup onion, finely chopped
4 cups beef stock
1/4 teaspoon thyme
dash pepper
1 bay leaf
1/2 cup wild rice, well washed
1 Tablespoon finely chopped fresh parsley
In a large saucepan, melt butter and sauté carrots, zucchini, mushrooms and onions for 5 minutes. Set aside. In a large saucepan, add stock, thyme, pepper, bay leaf and rice. Bring to a boil, reduce heat, cover and simmer 40 minutes. Add sautéed vegetables and simmer an additional 10 minutes. Add parsley just before serving.
Makes 5 – 6 servings