1 cup brown rice
1/2 cup wild rice
3 cups water
1 teaspoon salt
2 tablespoons extra virgin olive oil
1 medium leek, white part only, sliced
1 cup collard greens, stem removed and sliced
1 cup shitake mushrooms, stems removed and sliced
1/4 cup fresh parsley, minced
1 tablespoon fresh sage, minced
1 teaspoon low sodium soy sauce, or to taste
1. In a medium saucepan bring the water and the salt to a boil. Add the brown rice and wild rice, cover and bring down to a simmer. Cook for 45 minutes then turn off the heat and let sit, covered, for another 15 minutes.
2. Meanwhile, in a large sauté pan, heat the olive oil and then add the leeks. Sauté on medium high heat for 3 minutes until soft.
3. Add the collard greens and sauté for 2 minutes more. Add the mushrooms and sauté for another 2 minutes.
4. Turn off the heat and add the parsley and sage along with the rice and soy sauce. Toss to combine, adding more soy sauce if necessary.
Keywords: whole grains