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| 1/2 Tasse | Wild rice |
| 1 1/2 Tasse | water |
| 1 Teelöffel | soy sauce |
| 1 Teelöffel | Worcestershire Sauce |
| 1 Esslöffel | Ghee |
| 1/2 Tasse | mushrooms sliced |
| 2 Esslöffel | green peppers chopped |
| 1 klein | Onion chopped |
| 1 Teelöffel | basil |
| 1 Esslöffel | parsley |
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Wash rice well in several changes of cold water. Strain & ensure that all dirt & stones have been removed.
Combine rice with water. Add the soy sauce & Worcesterhire sauce. Bring to a boil, reduce heat. Cover and simmer for 70 minutes.
Meanwhile, using a skillet, heat the ghee until hot. Add mushrooms & onion & saute for 2 minutes. Add the green pepper & continue to saute for another 3 minutes, until the onion is softened. Toss in the basil & parsley. Stir & remove from heat.
When the rice has softened & the water has almost been evaporated, stir in the saute mixture. Let simmer for another 5 minutes. Serve.
Adapted by Mark Satterly from a recipe posted by Anne Maclellan in Intercook.
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