Wild rice, grilled mushrooms and Spatburgunder

Really more of a fall or winter dish, we sometimes make Wild Rice with Shitakes & Toasted Almonds when we're feeling picnic-y. We substitute veggie broth for the chicken broth, cut down on the scallions and add fresh oregano, sage and wilted spinach. Great with asparagus and grilled portabello mushrooms. (Marinate in a ziploc with 3 T soy sauce, minced garlic, 1-2 T balsamic vinegar, 1 chili and black pepper. Throw in a frying pan with olive oil on medium high heat, until the mushrooms are tender and start to release their juices.)


The Spatburgunder (sort of like a Rose') was nice, light and fruity. Not too sweet, not too dry. Perfect for summer. Highly recommended.