Wild hash

Yield: 6 servings

Measure Ingredient
1 cup Lundberg Wild Blend
2½ cup Water
1 \N Onion; chopped
1 \N Red bell pepper; chopped
½ pounds Mushrooms; sliced
1 \N Stalk celery; chopped
1¾ cup Vegetable broth
2 tablespoons Cornstarch
2 tablespoons Soy sauce
1 tablespoon Parsley flakes
1 teaspoon Basil
1 teaspoon Oregano
½ teaspoon Sage
½ teaspoon Marjoram
¼ teaspoon Rosemary
\N \N Several twists fresh ground pepper
12 ounces Yves Veggie Ground Round

Place the rice blend in a saucepan with 2 cups of the water. Bring to a boil, reduce heat, cover and cook for 45 minutes. Let rest for 10 minutes.

Meanwhile, place the remaining water in a large non-stick frying pan. Add the onion, bell pepper, mushrooms and celery. Cook, stirring occasionally, for 5 minutes.

Mix the vegetable broth, cornstarch, soy sauce and the seasonings in a separate bowl. Add to vegetable mixture while stirring. Cook and stir until mixture boils and thickens. Add Ground Round and cooked rice mixture. Cook, stirring occasionally, for 5 minutes.

Hint: To cut down on cooking time, use leftover cooked rice, preferably a combination of wild rice and brown rice. Yves Veggie Ground Round is a meatless burger substitute found in natural food stores and some supermarkets

Servings: 6 Preparation Time: 20 minutes Cooking Time: 45 minutes Resting Time: 10 minutes

Recipe by: McDougall Newsletter, March-April, 1998 Posted to fatfree digest by Kathleen <schuller@...> on Dec 13, 1998, converted by MM_Buster v2.0l.

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