Recipe of Any-night-of-the-week Wild Rice W/ Shiitake Mushrooms Vegan

Wild Rice W/ Shiitake Mushrooms Vegan. Heat oil in a stovetop/oven safe pot or skillet. Add onion and cook until tender. When I think of wild rice, I think of wild mushrooms.

The rice is cooked in vegetable stock for an extra layer of flavor. Stir in mushrooms and wild rice. Heat the oil in a large oven proof skillet.

Hello everybody, it is John, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, wild rice w/ shiitake mushrooms vegan. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Heat oil in a stovetop/oven safe pot or skillet. Add onion and cook until tender. When I think of wild rice, I think of wild mushrooms.

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

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

The ingredients needed to make Wild Rice W/ Shiitake Mushrooms Vegan:

1. {Take 2 tbsp of vegetable oil.
2. {Get 3 tbsp of small diced yellow onion (heaping).
3. {Get 8 oz of organic raw wild rice.
4. {Make ready 4 cup of vegetable stock.
5. {Make ready 1 of salt to taste.
6. {Make ready 1 of pepper to taste.
7. {Take 5 oz of fresh organic shiitake mushroom caps.

Add the onion, celery, and carrots. Add the mushrooms, pecans, and rice. Garlicky Brown Rice Pilaf with Shiitake Mushrooms Enjoy this hearty and rich garlicky brown rice pilaf. Made with pine nuts and shiitake mushrooms for a delicious vegan side to your favorite weeknight meals.

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!.

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. Bring the vegetable broth to a boil in a large saucepan and add the wild rice. While the rice is soaking, chop & prep the vegetables.

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