Vegan Mushroom Wild Rice
Inspired from allrecipes.com
Rice sound kinda ho-hum to you? Not this rice. In fact, wild rice is rumored to not actually be rice at all! (Or even a grain for that matter.) That’s right – wild rice is actually a seed. And as a seed, it contains higher protein and fewer carbohydrates than regular ol’ rice.
Think mushrooms are merely weird, rubbery fungus? Wrong again. Mushrooms (and their seriously cool buddies, mycelllium) have been gettin’ big press these days, being hailed as cancer-fighting and world-saving. They even have a whole TED Talk devoted to them: 6 Ways Mushrooms Can Save the World.
There. Now you’ve got some talking points for your dinner party.
2-3 Tbsp of coconut oil
2 cloves garlic, minced
½ yellow onion, chopped fine
1 cup sliced mushrooms (we used shitake)
1 tetra pack organic veggie stock
¼ cup fresh parsley, chopped (or thyme)
¾ cup wild rice
¾ cup brown rice
½ cup white wine
2 cups chopped spinach (or other greens)
juice of 1 lemon
1½ Tbsp nutritional yeast (May be omitted for those clearing candida)
fresh ground black pepper
1. In a heavy bottomed saucepan over medium heat, heat coconut oil and add the chopped garlic and onions and cook until the onions are translucent. Add the mushrooms and parsley (or thyme) and cook until the mushrooms are soft, about 4 minutes more.
2. In a separate pot, bring the veggie stock to a boil and then reducing to a simmer to keep hot and at the ready.
3. Add in the uncooked rice and (while stirring constantly), cook until the rice starts to snap crackle and pop (sound familiar?). Then add the wine, stirring constantly, until all of the liquid is completely absorbed.
4. Ladle about ¾ cup of the simmering veggie stock into the rice mixture and cook (while continuing to stir), until most of the liquid is absorbed. Repeat this as the rice cooks until it is fully cooked through, soft and risotto-like – probably 20-30 minutes. You might not use all of the stock – see how things go and simply add as needed.
5. Once close to finished, add spinach and lemon juice and cook for another few minutes, stirring constantly. Stir in 1 Tbsp of melted coconut oil and the nutritional yeast. Add salt and pepper to taste, maybe a little parsley and “butter-browned” shallots for garnish.
- See more at: http://www.tujawellness.com/articles/learn/tweak-and-eat/vegan-mushroom-wild-rice-risotto.html#sthash.6T5sRUuA.dpuf