Instructions: 1. Soak the dried mushrooms in water to cover until they are soft. Squeeze them out, reserving liquid, and slice.

2. Wash the wild rice in cold water and place in pot with the mushroom-soaking liquid (minus any sediment) and enough additional cold water to total 2 cups.

3. Add the orange juice, sherry and carrots. Bring to a boil, reduce heat, cover and simmer for 30 minutes.

4. Add mushrooms and continue cooking until rice is tender and all the liquid is absorbed.

5. Add the chopped parsley and salt or natural soy sauce to taste. Optional: Stir in the finely chopped nuts (black walnuts, pecans or filberts).

NOTES : Whole grains, such as brown rice, quinoa, and oats, are a far better source of energy than the hunks of meat most Americans expect in the center of their plates. Grains supply complex carbohydrates, protein, good oils, vitamins, minerals, and fiber all wrapped up in tasty packages. Wild rice is a delicious grain that isnt really rice at all. Its actually a long-grain marsh grass that grows wild in the Great Lakes area and is cultivated commercially in California and the Midwest. I love this grains chewy texture and nutty flavor. I mix it here with mushrooms and chopped nuts for a combination of colors and luxuriant flavors. When you use wild rice, be sure to wash it thoroughly first. Set it in a bowl, cover it with water and let the debris float to the surface so you can pour it off. Dont cook it too long or youll get starchy, wimpy grains that have lost much of their flavor. Although the widespread cultivation of this once-scarce delicacy has made it much more affordable, you ca

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