Monday, March 21, 2011

Mushroom And Rice Stew

I think I could have this for dinner every day.  It's hearty and hits the spot!

1 Tbl Oil
1 Onion, chopped
2 Celery stalks, diced
8 oz package Mushrooms, cleaned and chopped
Fresh herbs, chopped finely (I used Sage)
4 Tbl Whole Wheat Flour
5 cups Vegetable Broth
1 Tbl Lite Soy Sauce
3 cups Brown Rice
opt: Tofu strips, cooked and cut into cubes
(pan-fried or baked previously)
green onion, optional

Heat oil in deep sided skillet or large saucepan.  Saute onion, celery, mushrooms, and herbs till softened, stir in flour and cook just a little bit till browned a little, and then add vegetable broth and soy sauce.  Cover and simmer for 20-30 minutes until rice is cooked.  Try not to open lid often while cooking.  Optional : Add already cooked tofu at the end and serve when all is warm. 

In this Bok Choy and Baked Tofu Stir-fry wtih Ginger-Citrus Sauce recipe I explain how I make baked tofu.  If done right, tofu tastes good!  I like when my friends say "there was tofu in that?"  That's when I think it's done right-when it's not noticable but enhances a dish. Tofu is great because it takes on any flavor it's with.

Garnish this dish with chopped green onion and enjoy.


Jessica @ Dairy Free Betty said...

Mmmm sounds tasty!! Perfect for a cool day dinner!!

Lauren said...

I just found your blog and it looks like you have great recipes! This one looks sooo good and perfect for a rainy day like today!

Meg said...

oh thats something I never thought of. Mushrooms are one of my favorite recipes!