Mushroom Walnut Pilaf with Sorrel & Arugula Sauce
Mushroom and Walnut Pilaf with Sorrel and Arugula Sauce
The earthy taste of mushrooms are the perfect counterpart to the tart green spiciness of the arugula and french sorrel. This dish is low in fat but very high in taste, savor, texture and comfort. Be sure that your casserole has a tight-fitting lid and don’t cook the rice more than an hour.
8 oz. mushrooms sliced
1/2 cup finely diced shallots
1 tsp. finely chopped garlic
1 cup long-grain rice
1/4 cup nutritional yeast
2 cups hot water
2 herb-ox vegetable bouillon cubes
2 tsp. Earth Balance Vegan Margarine (optional)
1 tsp. poultry seasoning 1/4 tsp. salt
1/8 tsp. fresh-ground black pepper
1/4 cup chopped walnuts
For the Sauce
2 cups lettuce (french sorrel)
2 cups lettuce (arugula)
1/4 tsp minced garlic
2 tbsp. water
For The Pilaf
1 Preheat the oven to 350
2 Dissolve the bouillon cubes and the vegan margarine in the hot water
3 Combine the sliced mushrooms, shallots, garlic, bouillon, salt, pepper and rice in a covered casserole, stirring well.
4 Cover tightly and bake for one hour.
5 Uncover, fluff and add the walnuts
For the Sauce
1 Combine all the ingredients in a blender and process until smooth. Add water if necessary to thin.
Degree of Difficulty: Easy
Oven Temperature: 350°F
Preparation Time: 10 minutes
Cooking Time: 1 hour
Total Time: 1 hour and 10 minutes
Serving size: 1/4 of a recipe (11.6 ounces).