Vegan Wild Rice
by Hari Kaur Khalsa
(Espanola, New Mexico)
1 cup wild rice, uncooked
Approximately 3 cups of water
1 -2 medium onion, diced
4- 6 cloves garlic, minced
About ¾ to one cup olive oil
3 cups shitake or button mushrooms sliced
4 celery stalks, sliced
1/2 tsp thyme or more to your taste. Could add more to the finished product if you wish
1/2 tsp rosemary or more to your taste. Could add more to the finished product if you wish
salt and pepper to taste
1/3 to one cup chopped fresh parsley or to your taste and look
1/3 cup of green onions finely chopped or to your taste and look
1/3 cup chopped almonds (optional)
To cook wild rice, first carefully rinse it and remove any extraneous material. Combine 1 cup of the rice with 3 cups of water and 1/2 tsp. salt in a large saucepan. Bring to a boil, reduce the heat, and simmer, covered, for 25-35 minutes until rice is tender. Makes 2-1/2 to 3 cups depending on the rice.
In a large skillet, sautee the onions and garlic until onions are brown and carmelized, about 8 to 10 minutes. Add mushrooms and celery and cook for another 5 minutes, adding more oil or a little bit of broth if needed. Add the cooked rice, fresh parsley, chives and almonds, and stir well to combine. Cook for another minute or two, until everything is just heated through.
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