| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Vegan |
Main dish, Mcdougall, Vegan |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Wild rice |
| 3 |
c |
Water |
| 1 |
T |
Low-sodium soy sauce |
| 1 |
|
Yellow onion, chopped |
| 2 |
|
Celery stalks, chopped |
| 1/4 |
c |
Water |
| 1/2 |
lb |
White button mushrooms |
|
|
sliced about 2-1/2 cups |
| 8 |
|
Fresh shiitake mushrooms |
|
|
chopped |
| 1/2 |
c |
Oyster mushrooms, chopped |
| 1/4 |
c |
Enoki mushrooms, trimmed |
| 12 |
|
Snow peas, quartered |
| 1/2 |
|
Red bell pepper, diced |
| 2 |
T |
Low sodium soy sauce |
| 1/2 |
t |
Dried sage |
| 1/4 |
t |
Poultry seasoning |
|
|
Fresh ground pepper to taste |
INSTRUCTIONS
Rice: place rice, water, soy sauce and scallions in a saucepan with a
tight-fitting lid. Bring to a boil, reduce heat, cover and cook over
medium heat until liquid has evaporated and rice is tender, about 1
hour. Set aside. Mushrooms: Place onion, celery and water in a large
pan. Cook and stir for several minutes, until vegetables soften
slightly. Add buttom, shittake and oyster mushrooms, cook, stirring
occasionally, for 10 minutes. Gently stir in cooked rice, enoki
mushrooms, snow peas, red pepper and seasonings. Cook over low heat
for another 15 minutes. From DEEANNE's recipe files From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini
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