[recipe] Mushroom Wild Rice ~ vegan

[Guest guest]

This recipe was very good, but it made a lot. I would

likely cut it in half next time unless I was serving a group

of people.

 

Mushroom Wild Rice

 

4 cups water

1 cup uncooked wild rice

1 tsp soy margarine

1 1/2 tsp salt, divided

1/2 cup uncooked brown rice

8 unbacon strips, diced

2 cups sliced mushrooms

1 large onion, chopped

1 medium green pepper, chopped

1 medium red pepper, chopped

1 celery rib, thinly sliced

1 3/4 cups vegetarian beef-style broth

2 Tbs cornstarch

1/4 cup cold water

1/2 cup slivered almonds

 

In a large saucepan, bring water, wild rice, butter

and 1/2 teaspoon salt to a boil. Reduce heat; cover

and simmer for 40 minutes. Stir in brown rice. Cover

and simmer 25 to 30 minutes longer or until rice is

tender. Meanwhile, in a large skillet coated with non-

stick cooking spray, cook soy-bacon until crisp.

Remove soy-bacon to plate. Coat the same skillet again

with nonstick cooking spray and saute mushrooms,

onion, peppers and celery until tender. Stir in broth and

remaining salt. Bring to a boil. Combine corn strach with

cold water until smooth; stir into mushroom mixture.

Cook and stir for 2 minutes or until thickened and bubbly;

stir in almonds and soy-bacon. Drain rice; add to mushroom

mixture. Transfer to a greased 13x9x2 inch baking dish.

Cover and bake at 350 degrees for 25 minutes. Uncover

and bake 5 to 10 minutes longer or until heated through.

Yield: 12 servings

 

 

An artist is not paid for his labor but for his vision.

~James McNeill Whistler, painter (1834-1903)