Wild Rice and Mushroom Stew

[Guest guest]

* Exported from MasterCook *

 

Wild Rice and Mushroom Stew

 

Recipe By :Dreena Burton

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 tablespoons olive oil

2 cups red onion -- chopped

sea salt to taste

fresh ground black pepper to tastw

4 garlic cloves -- minced (4 to 5)

10 cups fresh mushrooms -- (10-11 cups, roughly 2-2 1/2 lbs.)

1 cup dried wild rice -- (or other rice, if you prefer)

5 cups water

2 cups vegetable stock

1/8 cup tamari -- (1/8 to 1/4)(adjust to taste, depending on

saltiness of stock)

3 tablespoons hoisin sauce

2 teaspoons dried oregano -- (or 2 tbsp fresh oregano, chopped)

1 teaspoon dried thyme -- (1 to 2) (or 1 1/2 to 2 tbsp fresh thyme,

chopped)

1 large dried bay leaf -- (or 2 small)

2 tablespoons arrowroot flour, mixed with a few

tablespoons of water -- optional

fresh parsley -- minced (garnish) (optional)

toasted pecans -- chopped (garnish)

 

Sidebars:

This is a savory, rich, earthy soup that is wonderfully comforting. This recipe

makes a huge batch of soup, enough for a couple of meals and another batch to

freeze!

 

The combination of mushrooms is up to you! I like to use 4-5 cups of button

mushrooms, 3-4 cups of portabellas, and shiitake, oyster, or chanterlle for the

remainder. Adding just a few cups of wild mushrooms will enhance the flavors!

 

Serve with a fresh green salad and crusty bread. You could also serve it on top

of mashed potatoes (mashed with a little olive oil, plain soy milk, salt and

pepper; roasted garlic would also be nice).

 

In a large soup pot, heat olive oil over medium heat. Add chopped onions and a

dash of salt and pepper and saute for 2-3 minutes. Add garlic and continue to

saute for another 1-2 minutes, until the onions soften, then add sliced

mushrooms and another dash of salt. Cover and let cook, occasionally tossing

mushrooms gently, for 6-7 minutes, until they start to wilt. Stir in rice,

water, vegetable stock, and remaining ingredients (except optional arrowroot and

fresh herbs) and stir. (If using fresh herbs instead of dried, add them during

last minutes of cooking so that they do not overcook and lose their wonderful

flavors). Turn heat up to high and bring soup to a boil. Reduce heat to low,

then cover and let simmer for 60-70 minutes, or until wild rice is completely

cooked and has opened to expose the inner white part of the grain (if you use

another rice, you will not need to cook as long). To thicken the stew a little,

add the optional arrowroot mixture, bring to a boil, then immediately reduce the

heat again. Season with additional sea salt and black pepper if desired. Remove

bay leaf, pour into individual bowls, and garnish with a sprinkling of parsley

and toasted pecans. Makes 8-10 servings.

 

For 10 servings, per serving: Calories: 156; Total Fat: 3 g (Sat. Fat: 0.4 g);

Cholesterol: 0 mg, Carbohydrate: 26 g; Fiber: 3.5 g; Protein: 6.7 g.

 

 

 

Source:

" The Everyday Vegan "

Copyright:

" 2001 Dreena Burton "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 117 Calories; 4g Fat (30.1% calories from

fat); 4g Protein; 18g Carbohydrate; 3g Dietary Fiber; 1mg Cholesterol; 513mg

Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Vegetable; 1 Fat; 0 Other

Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0