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| 1 Tasse | water boiling |
| 1 x ca. 30 g | Dried shiitake mushrooms |
| 3/4 Tasse | Wild rice, uncooked |
| 1 Esslöffel | sesame oil sark |
| 1/2 Tasse | onion chopped |
| 3/4 Tasse | Long-grain rice, uncooked |
| 3 Esslöffel | soy sauce Low-sodium |
| 5 Teelöffel | sesame seeds toasted |
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Combine water and mushrooms; cover and let stand 20 minutes. Drain, reserving mushroom liquid; add water to reserved liquid to yield 3 cups. Discard mushroom stems. Thinly slice mushroom caps; set aside.
Rinse wild rice in 3 changes of hot water; drain. Heat oil in a saucepan over medium heat until hot. Add mushroom and onion; saute 5 minutes or until tender. Add reserved mushroom liquid; bring to a boil. Stir in wild rice.
Cover, reduce heat, and simmer 40 minutes. Stir in long-grain rice; cover and simmer 20 minutes or until tender. Remove from heat; stir in soy sauce. Sprinkle with sesame seeds. Yield: 5 servings (serving size: 1 cup).
Per serving: 229 Calories; 5g Fat (18% calories from fat); 6g Protein; 43g Carbohydrate; 0mg Cholesterol; 298mg Sodium
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