WILD MUSHROOM and TOMATO RICE

This makes a great sidedish for fish, poultry, beef or pork.

Ingredients:

1 medium onion, chopped
1 green pepper, seeded and chopped
2 oz. crimini mushrooms, chopped
2 oz. portabella mushrooms, chopped
3 tomatoes finely diced, I like Roma tomatoes for this dish
1/2 cup red table wine
1 cup uncooked rice, brown or white
1/2 tsp. oregano
1/4-1/2 tsp. black pepper

Directions

Place mushrooms, onion and green pepper in non-stick skillet. Saute over medium high heat with 1 or 2 tsp. of water until onion is soft and transulcent.

Add spices and rice and stir well for 1 minute.

Add tomatoes and wine and bring to a boil.

Reduce heat, cover and cook for 30 minutes or until rice is tender and liquid is aborbed.

Variations:

Italiano Rice:

Substitute 4 oz. white mushrooms for the crimini and portabella. Add 1/2 tsp. basil, 1/2 tsp oregano, 1/2 tsp. marjoram.

Southwestern Rice:

Substitute 4 oz. white mushrooms for crimini and portabella. Add 2 seeded and chopped jalapeno peppers, 2 tbsp. chili powder, 1/2 tsp. cumin and 1/2 tsp. cayenne pepper.