| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Vegan |
Mcdougall, Main dish, Vegan |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Wild rice |
| 3 |
c |
Water |
| 1 |
tb |
Low-sodium soy sauce |
| 1 |
md |
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 |
tb |
Low sodium soy sauce |
| 1/2 |
ts |
Dried sage |
| 1/4 |
ts |
Poultry seasoning |
|
|
Fresh ground pepper to taste |
INSTRUCTIONS
RICE
MUSHROOMS
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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