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.