Mixed Wild Rice & Mushrooms


    • 1 tablespoon butter
    • 1 leek, cleaned and diced (use both white and green)
    • 1 teaspoon dried tarragon
    • 4-5 dried shiitake mushrooms, soaked and diced (reserve and strain soaking water)
    • 3-4 dried Maitake mushrooms , soaked and diced (reserve and strain soaking water)
    • 1 cup mixed wild rice (wehani, black rice, japonica, short grain brown rice, red rice), soaked overnight (discard soaking water)
    • 2 cups water or mushroom water
    • 1/4 teaspoon sea salt

    Sauté leek, tarragon and mushrooms in butter in a saucepan, 2-3 minutes. Add wild rice, mushroom soaking water and sea salt. Bring to a boil.
    Cover and reduce flame to simmer, 50 minutes. Turn off flame and let sit for 5-10 minutes before serving.

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    By the time she was 28, Andrea was diagnosed with thyroid disease, which she credits as her motivation to embark on a healthier lifestyle through natural and sustainable food choices. Her health improved after two years of natural food choices and therapies; those adjustments became the catalysts that changed her life and profession. She attended the Institute for Integrative Nutrition, where she currently teaches her mission to encourage a healthier world through nutritious meal solutions. Andrea is a Natural Nutritionist and Holistic Health Counselor accredited with the American Association of Drugless Practitioners. She is also the author of her self-published book, “The Whole Truth,” and her follow-up cookbook, “The Whole Truth Eating And Recipe Guide.” Andrea Beaman is the host of Wise Up! and Fed Up! on Z Living.