Ingredients
1/2
cup uncooked wild rice
3
cups water
1
small red bell pepper, chopped (1/2 cup)
1
can (14 1/2 ounces) ready-to-serve vegetable broth
1 1/2
cups sliced mushrooms (4 ounces)
1 1/2
cups 1/2-inch pieces Chinese pea pods
3
tablespoons soy sauce
1/4
teaspoon garlic powder
1/4
teaspoon ground ginger
Chopped fresh cilantro, if desired
Preparation
Heat wild rice and water to boiling in 3-quart saucepan; reduce heat to low. Cover and simmer 45 minutes, stirring occasionally.
Stir in bell pepper and broth. Cook uncovered over medium heat 5 minutes, stirring occasionally.
Stir in remaining ingredients except cilantro. Cook uncovered over medium heat 5 to 8 minutes, stirring occasionally, until vegetables are crisp-tender. Sprinkle each serving with cilantro.
