1 tbsp soy sauce
2 tbsp dry white wine, sherry or water
1/2 tsp ground ginger
1 1/2 tsp brown sugar
dash ground cloves
dash cinnamon
2 tbsp butter or margarine
1 clove garlic, minced
1/2 cup sliced green onion
1 cup sliced mushrooms
1/2 cup fresh or frozen peas (thawed)
3 cups cooked Naosap Harvest Certified Organic Wild Rice


In small bowl, combine soy sauce, wine, ginger, sugar, cloves and cinnamon; set aside. In large skillet, melt butter over medium heat. Add garlic, green onion, mushrooms and peas; cook and stir until mushrooms are tender. Stir in cooked wild rice and soy sauce mixture; cook and stir until heated through. Makes 4 to 6 servings.