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From: Heart (24-117-201-171.cpe.cableone.net)
Subject: Mushroom Brown Rice Casserole
Date: June 12, 2003 at 8:56 am PST

I've been messing around with Sass' Shiitake Brown Rice Casserole (p 134, Complete Vegetarian Kitchen) and Guy's suggestions to me a while back about cooking brown rice casserole style. I've found a tall-sided oven-proof mixing bowl that works great double-boiler-style in my 7 qt Kuhn Rikon (using the folded aluminum strip as a handle). Makes the best brown rice ever!

Anyway, here's my take on the casserole:

Heart's Mushroom Brown Rice Casserole

6 dried shiitake mushrooms
2 C boiling water
12 fresh mushrooms, sliced (any flavor is delicious)
1/2 t sea salt
1 large onion, chopped
2 t minced garlic
1 1/2 C long-grain brown rice
***
1 t toasted sesame oil
1 1/2 T Braggs
1/2 t ginger
1/4 C minced cilantro


Pour boiling water over the shiitake mushrooms. Let sit 20 minutes or so. Slice shiitakes thinly, add enough liquid to the mushroom broth to equal 2 C.
Put all mushrooms, broth, rice, onions, garlic and salt in the casserole. Put in PC that has a trivet and 2 C water. Lock lid in place, bring to pressure, cook for 20 minutes. Let pressure release naturally.
Mix the sesame oil (not required, but adds a distinctive flavor), ginger, Braggs and cilantro. Mix lightly into rice with a fork.

Best -

Heart



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