| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | Vegetarian | Main dishes, Vegetarian, Rice, Soyfoods, Vegetables | 6 | servings |
INGREDIENTS
| 1 | c | Lundberg Wild Blend |
| 2 1/2 | c | Water |
| 1 | Onion; chopped | |
| 1 | Red bell pepper; chopped | |
| 1/2 | lb | Mushrooms; sliced |
| 1 | Stalk celery; chopped | |
| 1 3/4 | c | Vegetable broth |
| 2 | tb | Cornstarch |
| 2 | tb | Soy sauce |
| 1 | tb | Parsley flakes |
| 1 | ts | Basil |
| 1 | ts | Oregano |
| 1/2 | ts | Sage |
| 1/2 | ts | Marjoram |
| 1/4 | ts | Rosemary |
| Several twists fresh ground pepper | ||
| 12 | oz | Yves Veggie Ground Round |
INSTRUCTIONS
Place the rice blend in a saucepan with 2 cups of the water. Bring to a boil, reduce heat, cover and cook for 45 minutes. Let rest for 10 minutes. Meanwhile, place the remaining water in a large non-stick frying pan. Add the onion, bell pepper, mushrooms and celery. Cook, stirring occasionally, for 5 minutes. Mix the vegetable broth, cornstarch, soy sauce and the seasonings in a separate bowl. Add to vegetable mixture while stirring. Cook and stir until mixture boils and thickens. Add Ground Round and cooked rice mixture. Cook, stirring occasionally, for 5 minutes. Hint: To cut down on cooking time, use leftover cooked rice, preferably a combination of wild rice and brown rice. Yves Veggie Ground Round is a meatless burger substitute found in natural food stores and some supermarkets Servings: 6 Preparation Time: 20 minutes Cooking Time: 45 minutes Resting Time: 10 minutes Recipe by: McDougall Newsletter, March-April, 1998 Posted to fatfree digest by Kathleen <schuller@ix.netcom.com> on Dec 13, 1998, converted by MM_Buster v2.0l.
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