| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Low fat, Rice, Soups/stews, Main dishes, Vegetarian |
6 |
servings |
INGREDIENTS
| 1 |
md |
Onion; Note 1, Finely Chopped |
| 2 |
ts |
Canola Oil |
| 2 |
|
Cloves Garlic; Minced |
| 14 |
oz |
Porcini Mushrooms; Note 2 |
| 1 |
|
Carrot; Diced |
| 1 |
|
Stalk Celery; Diced |
| 6 |
c |
Nonfat Vegetarian Broth |
| 4 |
oz |
Wild Rice; (2/3 C) |
| 1 |
ts |
Thyme |
| 1/4 |
c |
Sherry; Or Red Wine, Opt |
INSTRUCTIONS
Note 1: Original recipe used 1 small onion
Note 2: Originally was 12 oz, Or Any fresh like morel, Portobello, oyster,
chanterelle clean, slice
In a large pot over medium-high heat, saute onion in oil until translucent,
about 4 minutes. Add garlic, mushrooms, carrot and celery. Cover and cook
until vegetables are softened, about 3 minutes.
Add stock, rice, thyme and sherry or wine, if desired. Bring to a boil,
reduce heat, cover and simmer until rice is very tender, about 1 hour.
Makes 6 servings.
Vegan
This was fantastic!! We will definitely make it again. It didn't serve 6 in
our house... the 2 of us ate almost all of it.
Entered into MasterCook and tested for you by Reggie & Jeff Dwork
<reggie@reggie.com>
NOTES : Cal 313 Fat 2.5g Sat Fat 0.3g Carb 69.2g Fib 9.5g Pro 10.5g Sod
982mg CFF 6.6%
Recipe by: Veggie Life, Nov 1996, pg 24
Posted to EAT-LF Digest by Reggie Dwork <reggie@reggie.com> on Feb 07,
1999, converted by MM_Buster v2.0l.
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