Wild rice with sauteed spinach and shitake mushrooms

After my post yesterday, I decided it was time to give the Minnesota wild rice a try.  There were not any cooking instructions with it, but I found that it cooks similarly to brown rice — about 2.5 parts water to 1 part rice, bring to a boil, simmer for about 40 minutes.

On the side, I made some sauteed spinach and shitake mushrooms.  I first sauteed some shallots, added the sliced mushrooms, and then finally some blanched spinach.  I seasoned it with sesame oil, vinegar and soy sauce, some salt and pepper.

It all turned out pretty well!



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