Shelly's Recipe

CARROTS WITH WILD RICE, MUSHROOMS AND TARRAGON

Category: Carrots

1/4 lb carrots, peeled, quartered
1/2 lb mushrooms, quartered
5 cups water, boil with a pinch of Salt and pepper, to taste
Salt and pepper, to taste

Add carrots to boiling water and boil for 5 minutes or until crisp-tender. Remove with slotted spoon. Add 1 cup water to pot and bring to a boil. Add rice, return to boil, cover and cook over low heat 50-60 minutes or until kernels begin to puff open.

Meanwhile, heat oil in a large saute pan over medium-low heat. Add onion and saute for 5 minutes. Add celery and saute for 2 minutes. Add mushroom, salt and pepper and saute over medium heat for 7 minutes or until tender. Remove from heat. Add carrots and reserve.

Reheat vegetables. Drain rice and add to pan of vegetables. Heat together briefly. Add tarragon and all but 1 tbsp parsley. Taste and adjust seasoning. Serve hot, garnish with parsley. Serves 6