Wild Rice and Mushrooms

I love the earthiness of mushrooms. Add them to wild rice, and you have the perfect side dish for fall. We're a family of five, so I prepare large portions. If you're cooking for 2-3, I'd cut this recipe in half.

Ingredients
2 cups organic wild rice (It's less expensive to buy rice in the bulk bins at Basic Foods or Whole Foods.)
4 cups organic vegetable broth
1/2 cup dry red wine such as Merlot
2 cups or more sliced assorted mushrooms (I used Shiitake tonight.)
1 cup shallots or onions, sliced thin
1/2 cup chopped flat leaf parsley
olive oil
pinch of salt, pepper, and red pepper flakes

Directions:
1) Cook 2 c rice in 4 c vegetable broth (plus a splash of red wine if you like) in a rice cooker or pot for 40 minutes or until liquid is absorbed.
2) Thinly slice mushrooms and shallots.
3) About 15 minutes before your rice is done, drizzle a little olive oil in a skillet and cook scallions and sliced mushrooms over medium heat. Add a pinch of salt, pepper, and red pepper. Saute 8-10 minutes or until mushrooms are tender. Add 1/2 cup red wine and saute until liquid is absorbed, about 2-3 minutes.

4) Stir the mushroom mixture into rice and add parsley.

I served this with veggie kabobs that I cooked on our indoor grill.