½ cup rinsed wild rice
2 cups cold water
1 tsp. olive oil
2 cups mushrooms in ¼ inch pieces
3 tsp. wheat–free tamari or soy sauce (regular soy sauce is not gluten free)
1/3 cup minced fresh parsley
2 cups warm water
½ tsp. rosemary
3 leeks, ¼ inch rings, rinsed
4 garlic cloves, minced
3 tsp. fresh lemon juice
salt and pepper to taste
Soak wild rice in warm water 30 minutes. Drain, put in heavy pot, and add cold water, salt and rosemary. Cover, bring to boil, reduce to simmer 45 – 60 minutes. In heavy skillet heat oil, add leeks, sauté 3 – 5 minutes, and add mushrooms and garlic. Stir-fry 3 minutes. Remove and set aside. Drain rice, combine leeks. Add soy and lemon juice, stir in parsley
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