wild rice with mushrooms (serves 4)   5 tablespoons olive oil 2 tablespoons chopped carrots 2 tablespoons chopped celery 2 tablespoons chopped onions 2 finely chopped garlic cloves 1 cup wild rice 1 teaspoon salt   2 cups chicken or vegetable stock ½ lb (250 g) mushrooms, coarsely chopped 2 tablespoons finely chopped parsley ¼ cup finely chopped pecans 1. Heat 2 tablespoons oil in a saucepan and add the carrots, celery, onions and garlic, cover and cook for about 5 minutes. 2. Stir in the rice and salt and cook uncovered for about 3 more minutes. Bring the stock to boil. 3. Pour the stock over the rice and bring to a boil. Cover and cook over low heat for about 30 minutes until the stock is absorbed and the rice tender. 4. Meanwhile sauté the chopped mushrooms in the remaining oil for 5 minutes. Add the parsley and chopped pecans and cook for another 3 minutes. 5. Stir the mushroom mixture into the rice, season to taste and serve immediately. back