Ingredients
1/2
cup vegetable or chicken broth
8
medium green onions, chopped (1/2 cup)
2
cloves garlic, finely chopped
1/2
cup sliced mushrooms (1 1/2 ounces)
1/4
cup shredded carrot
1
cup frozen whole kernel corn
3
cups cooked wild rice
1
tablespoon soy sauce
1/8
teaspoon pepper
Chopped green onion, if desired
Preparation
Heat broth to boiling in 10-inch nonstick skillet over medium-high heat. Cook 1/2 cup onions, the garlic, mushrooms and carrot in broth 5 to 8 minutes, stirring frequently, until vegetables are crisp-tender.
Stir in corn and wild rice. Cook 3 minutes, stirring constantly (mixture will be dry).
Stir in soy sauce and pepper; cook until hot. Sprinkle with onion.
