Ingredients

• 1 cup onion, minced
• 1 cup fresh shiitake, diced
• 1 1/2 cups filtered or spring water (approximately)
• 2 teaspoons tamari
• 1 cup wild rice
• 2 cups filtered or spring water (plus more as needed)
• 1 tablespoon sesame oil
• 1/4 teaspoon sea salt (or to taste)
• 1/2 cup roasted pecans

Directions

1. Mince an onion and water fry in approximately 1 1/2 cups water until onion becomes clear
2. Add diced shiitake and stir
3. Make sure there is at least 1 cup of water remaining to cook the mushrooms
4. Cook for 3 to 5 minutes
5. Add in tamari and remove from heat
6. Put aside
7. Oven roast or dry pan-roast chopped pecans until browned and fragrant
8. Put aside
9. Rinse wild rice in a colander under cold running water and allow to drain
10. Place water and salt in a heavy saucepan over high heat and bring to a boil
11. Add rice when the water boils and lower to a simmer
12. Simmer rice for approximately 40 minutes - the kernels will usually split open
13. Add the roasted pecans and allow to steam with the cover on for another 10 minutes
14. Add shiitake-onion topping and mix
15. Optional: Add fine chopped parsley as a garnish