½ cup sliced fresh mushrooms
¼ chopped green onions
1 garlic, minced
2 tbsp. safflower oil
3 cups cooked wild rice
¼ tsp. salt
¼ tsp. rosemary
2 tbsp. peach schnapps liqueur
In large skillet, sauté mushrooms, onions and garlic in hot oil for 1½ minutes.
Add rice, seasonings and peach schnapps; cook 1½ minutes longer; stirring
frequently.
Makes 6 servings
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