Wild Rice W/ Shiitake Mushrooms Vegan
Wild Rice W/ Shiitake Mushrooms Vegan

Hey everyone, it’s me, Dave, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, wild rice w/ shiitake mushrooms vegan. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

High In Folate, Phosphorus, Zinc & Manganese. Organic Wild Rice Is Popularly Enjoyed With Curries And On Salads. Heat oil in a stovetop/oven safe pot or skillet. Add onion and cook until tender.

Wild Rice W/ Shiitake Mushrooms Vegan is one of the most favored of recent trending meals on earth. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions every day. They are fine and they look wonderful. Wild Rice W/ Shiitake Mushrooms Vegan is something which I have loved my entire life.

To get started with this particular recipe, we must prepare a few components. You can have wild rice w/ shiitake mushrooms vegan using 7 ingredients and 17 steps. Here is how you cook it.

The ingredients needed to make Wild Rice W/ Shiitake Mushrooms Vegan:
  1. Make ready 2 tbsp vegetable oil
  2. Get 3 tbsp small diced yellow onion (heaping)
  3. Prepare 8 oz organic raw wild rice
  4. Make ready 4 cup vegetable stock
  5. Get 1 salt to taste
  6. Get 1 pepper to taste
  7. Take 5 oz fresh organic shiitake mushroom caps

Here are the two protagonists of this dish: the mushrooms and the rice Let's get that rice going first Start by measuring out the. Description Wild rice is a nice change from traditional rice with its bolder flavor and contrasting textures. In this recipe, the rice is paired with shiitake and portobello mushrooms for an earthy and bold dish. The rice is cooked in vegetable stock for an extra layer of flavor.

Instructions to make Wild Rice W/ Shiitake Mushrooms Vegan:
  1. To view original recipe go to: http://www.nytimes.com/recipes/2606/wild-rice-with-shiitake-mushrooms.html
  2. Preheat oven to 350°F
  3. Slice mushroom caps into 1/4 in. Slices.
  4. Heat oil in a stovetop/oven safe pot or skillet.
  5. Add onion and cook until tender.
  6. Add mushrooms and toss to coat.
  7. Add rice and toss to coat again.
  8. Add stock, salt and pepper.
  9. Bring to a rolling simmer.
  10. Cover pot with oven proof lid.
  11. Place pot in oven on upper oven racks if heat source is in bottom of oven.
  12. Bake for 1 hour and 10 minutes. Do not open or uncover the dish during cooking.
  13. Almost all the liquid should be gone and the rice should be tender and split.
  14. If not put back in oven for another 10-15 minutes.
  15. Remove from oven, keep covered and let stand 15 minutes.
  16. Uncover and fluff with a fork.
  17. Serve hot! Enjoy!

In this recipe, the rice is paired with shiitake and portobello mushrooms for an earthy and bold dish. The rice is cooked in vegetable stock for an extra layer of flavor. For this Vegan Mushroom Rice, you can use any type of mushrooms you like. I used Japanese maitake mushrooms, but button mushrooms, chestnut mushrooms, or shiitake mushrooms would also work well. I used Japanese sushi rice, but you can use any type of white rice you like - a long-grain rice such as Basmati would work equally well.

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