This recipe comes from The Joy of Cooking: All About Vegetarian Cooking. I originally checked this book out of the library. At first glance, it seemed like a lot of recipes weren’t overly vegan friendly. However, once I got into the cookbook, I found quite a few delicious recipes. I ended up buying the book at a local used bookstore where I traded in some other books.
The original recipe calls for wild rice only I believe. I use the Lundburg Farms Wild Blend which is a mix of wild and brown rice. It’s delicious and it’s only $1.99 a bag at Whole Foods. I make the rice in my rice cooker and then add it to the pan when it’s done.
I used the mushrooms I bought yesterday at the farm market. It was what the supermarkets call the “gourmet blend” which usually has oyster, shiitake, and cremini mushrooms. However, at the farm market, you can get twice the mushrooms for the same price as the store.
The recipe also uses fresh parsley and fresh thyme. I used the onions I bought at the farm market too. This recipe doesn’t take that long to make. The longest part is waiting for the rice to finish cooking. About 10 minutes before it’s done, I prep the veggies and herbs and start cooking. By the time the rice is done, just add it to the pan, mix it up, and you’re done. Yummy!