1/2 c Wild rice

1 1/2 c Water

1 ts Soy sauce

1 ts Worcestershire sauce

1 tb Ghee

1/2 c Mushrooms; sliced

2 tb Green peppers, chopped

1 sm Onion, chopped

1 ts Basil

1 tb Parsley

Wash rice well in several changes of cold water. Strain & ensure that all dirt & stones have been removed. Combine rice with water. Add the soy sauce & Worcesterhire sauce. Bring to a boil, reduce heat. Cover and simmer for 70 minutes. Meanwhile, using a skillet, heat the ghee until hot. Add mushrooms & onion & saute for 2 minutes. Add the green pepper & continue to saute for another 3 minutes, until the onion is softened. Toss in the basil & parsley. Stir & remove from heat. When the rice has softened & the water has almost been evaporated, stir in the saute mixture. Let simmer for another 5 minutes. Serve. Adapted by Mark Satterly from a recipe posted by Anne Maclellan in Intercook.