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  • 4 tablespoons teriyaki sauce
  • 1 large Vidalia onion diced (around 3 cups)
  • 3 stalks celery, thinly sliced (around 2 cups)
  • 1 pound mushrooms, very thinly sliced
  • 3 cups wild rice blend (no seasoning added)
  • 4 cups vegetable stock


  1. Heat the teriyaki sauce in a large wok or skillet.
  2. Add the onions and celery.
  3. Sauté over medium-high heat for 10 minutes until vegetables are soft.
  4. Add the mushrooms and sauté for another 10-12 minutes until all the liquid is absorbed and the vegetables are beginning to brown.
  5. Add the wild rice blend and stir to combine.
  6. Add the vegetable stock and bring to a boil.
  7. Reduce heat to low and simmer for 30 minutes (or longer according to package directions).
  8. Remove from heat and allow the rice to rest for 10 minutes before serving.
  9. This is a great side dish for meat, chicken or fish.

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