1 cup white/wild rice mix, well rinsed
1 tablespoon unsalted butter
1/2 yellow onion, chopped
1 cup assorted fresh wild mushrooms, stemmed and sliced
2 celery stalks thinly sliced
3 cups chicken stock or water
1/4 cup golden raisins
1 tsp salt
1 cup black walnuts, coarsely chopped
1/2 cup chopped green onions, green parts only, for garnish
2 tbsp ponzu
- Cook wild rice according to the package, but replace the water with chicken stock and 1 tbsp ponzu.
- Place a large sauté pan over medium-high heat and add the butter. Add the onion, mushrooms, and celery and sauté over medium heat for about 5 minutes, until soft. Add cooked rice to pan. Season to taste with salt.
- As vegetables are sautéing, add another tbsp of ponzu.
- Serve and enjoy, top with chives and chopped black walnut.