Easiest Way to Make Tasty Wild Rice W/ Shiitake Mushrooms Vegan

Delicious, fresh and Rice.

Wild Rice W/ Shiitake Mushrooms Vegan. 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.

Wild Rice W/ Shiitake Mushrooms Vegan This Vegan Mushroom Wild Rice Soup is seriously SO creamy that you would never guess it is completely dairy-free & made with no cream! If you are on the hunt for a delicious vegan soup recipe that is actually filling, this hearty & gluten-free mushroom wild rice soup that can be made in one pot is here for you. Add ground shiitake mushrooms, reserved rice cooking liquid, broth, and tamari and bring to boil. You can cook Wild Rice W/ Shiitake Mushrooms Vegan using 7 ingredients and 17 steps. Here is how you cook it.

Ingredients of Wild Rice W/ Shiitake Mushrooms Vegan

  1. It's 2 tbsp of vegetable oil.
  2. Prepare 3 tbsp of small diced yellow onion (heaping).
  3. It's 8 oz of organic raw wild rice.
  4. You need 4 cup of vegetable stock.
  5. Prepare 1 of salt to taste.
  6. You need 1 of pepper to taste.
  7. It's 5 oz of fresh organic shiitake mushroom caps.

This colorful recipe for Wild Rice with Broccoli and Mushrooms makes a great and healthy side dish. Top it off with crunchy walnuts! And it'll be a great addition to your dinner spread. If you're making this - I would recommend using only wild rice.

Wild Rice W/ Shiitake Mushrooms Vegan instructions

  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!.

I saw lots of wild rice blends, but they will definitely cook at a different time than what I'm recommending, and might result in soggy or mushy rice. I'll add a few tips down below so you can customise it for your own taste. Slice at least two cups of mushrooms (they don't actually have to be wild, I used shiitake, oyster, and crimini) and add them to the skillet with a splash of soy sauce and two cloves of minced garlic. Shiitake mushrooms with a fragrant soy sauce glaze on a bed of Wild Red Rice, and some alioli on the side. It's truly delicious with the nuttiness of the rice and mushrooms balancing out with.