vggiegirl
10-13-04, 12:01 PM
Vggiegirl's Wild Rice Casserole by vggiegirl
Category: Main Dishes - Rice
This recipe is suitable for a: vegetarian/vegan diet.
Ingredients:
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1 c wild rice, uncooked
1 lb. fresh mushrooms, sliced thickly , broccoli and or asparagus. Fresh or frozen, qty. at your discretion
1 can, two dissolved tsp or cubes veg. Broth
2 cups water
can of Amy’s cream of mushroom (non vegan) or use Cream of Mushroom Concentrate recipe (below)
Directions:
Rinse wild rice well. Combine wild rice, mushrooms, veggies, and veg. Broth. Pour cream of mushroom concentrate over the top, cover, and bake at 350 degrees for about 1 1/2 hours.
Cream of Mushroom Soup Concentrate
(use as a substitute for same)
(Chef Deb)
1 13-oz (approx) can mushrooms, with liquid
2 Tbs cornstarch
Soymilk
1/4 tsp salt
Dash of white pepper
Instructions:
-----------------------------------------------------
Instructions for the casserole:
Rinse wild rice well. Combine wild rice, mushrooms, veggies, and veg. Broth. Pour cream of mushroom concentrate over the top, cover, and bake at 350 degrees for about 1 1/2 hours.
Instructions for the conentrate:
Drain liquid from mushrooms, and measure.
Add soymilk to liquid to make 2 cups.
Mix cornstarch into liquid.
Put cornstarch + liquid into saucepan.
Cook over medium heat, stirring constantly, until mixture begins to thicken.
Stir in mushrooms, salt, and pepper.
Continue cooking, stirring constantly, until mixture is very thick.
Additional comments:
-----------------------------------------------------
I make this a LOT. Try experimenting. It is really good w/ broccoli or asparagus thrown in towards the end!
For a printable version of this recipe click the post # in the upper right hand corner.
You can rate this recipe using the drop-down menu in the upper right hand corner.
Category: Main Dishes - Rice
This recipe is suitable for a: vegetarian/vegan diet.
Ingredients:
-----------------------------------------------------
1 c wild rice, uncooked
1 lb. fresh mushrooms, sliced thickly , broccoli and or asparagus. Fresh or frozen, qty. at your discretion
1 can, two dissolved tsp or cubes veg. Broth
2 cups water
can of Amy’s cream of mushroom (non vegan) or use Cream of Mushroom Concentrate recipe (below)
Directions:
Rinse wild rice well. Combine wild rice, mushrooms, veggies, and veg. Broth. Pour cream of mushroom concentrate over the top, cover, and bake at 350 degrees for about 1 1/2 hours.
Cream of Mushroom Soup Concentrate
(use as a substitute for same)
(Chef Deb)
1 13-oz (approx) can mushrooms, with liquid
2 Tbs cornstarch
Soymilk
1/4 tsp salt
Dash of white pepper
Instructions:
-----------------------------------------------------
Instructions for the casserole:
Rinse wild rice well. Combine wild rice, mushrooms, veggies, and veg. Broth. Pour cream of mushroom concentrate over the top, cover, and bake at 350 degrees for about 1 1/2 hours.
Instructions for the conentrate:
Drain liquid from mushrooms, and measure.
Add soymilk to liquid to make 2 cups.
Mix cornstarch into liquid.
Put cornstarch + liquid into saucepan.
Cook over medium heat, stirring constantly, until mixture begins to thicken.
Stir in mushrooms, salt, and pepper.
Continue cooking, stirring constantly, until mixture is very thick.
Additional comments:
-----------------------------------------------------
I make this a LOT. Try experimenting. It is really good w/ broccoli or asparagus thrown in towards the end!
For a printable version of this recipe click the post # in the upper right hand corner.
You can rate this recipe using the drop-down menu in the upper right hand corner.