0
(0)
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.

A Message from our Provider:

“The rapture! Separation of church and state”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?