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Below are the ingridients that are needed to serve a remarkably good Wild Rice W/ Shiitake Mushrooms Vegan:
- You need 2 tbsp of vegetable oil.
- You need 3 tbsp of small diced yellow onion (heaping).
- Use 8 oz of organic raw wild rice.
- Get 4 cup of vegetable stock.
- Take 1 of salt to taste.
- Provide 1 of pepper to taste.
- Get 5 oz of fresh organic shiitake mushroom caps.
Done with the ingridients? Here are the sequences on serving Wild Rice W/ Shiitake Mushrooms Vegan:
- To view original recipe go to: http://www.nytimes.com/recipes/2606/wild-rice-with-shiitake-mushrooms.html.
- Preheat oven to 350°F.
- Slice mushroom caps into 1/4 in. Slices..
- Heat oil in a stovetop/oven safe pot or skillet..
- Add onion and cook until tender..
- Add mushrooms and toss to coat..
- Add rice and toss to coat again..
- Add stock, salt and pepper..
- Bring to a rolling simmer..
- Cover pot with oven proof lid..
- Place pot in oven on upper oven racks if heat source is in bottom of oven..
- Bake for 1 hour and 10 minutes. Do not open or uncover the dish during cooking..
- Almost all the liquid should be gone and the rice should be tender and split..
- If not put back in oven for another 10-15 minutes..
- Remove from oven, keep covered and let stand 15 minutes..
- Uncover and fluff with a fork..
- Serve hot! Enjoy!.
Made with pine nuts and shiitake mushrooms for a delicious vegan side to your favorite weeknight meals. Bring broth to a boil in a medium saucepan over high heat. Stir in mushrooms and wild rice. Drain mushrooms, reserving the liquid and cut any tough stems away from the caps. Add the mushrooms, pecans, and rice.
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