2 tablespoons olive oil
1 (8- to 10-ounce package) mixed cultivated exotic mushrooms, sliced if large
1 medium onion, chopped
1 large carrot, thinly sliced diagonally
1/4 teaspoon salt
1 cup Arborio or short grain white rice
2 cups vegetable broth
1/2 cup shredded soy cheese
1/4 teaspoon paprika


1. Heat oven to 350 degrees F. Lightly grease 2-quart baking dish. Heat olive oil in large skillet. Add mushrooms and onion and cook, stirring, until onion begins to brown--3 to 5 minutes. Stir carrot and salt into mushroom mixture.
2. Place uncooked rice in baking dish. Top with mushroom mixture and broth. Sprinkle with soy cheese.
3. Cover tightly and bake 20 to 25 minutes or until rice has absorbed all liquid. Sprinkle with paprika and serve. Or, assemble, cover and refrigerate casserole until about 45 minutes before serving. Then, bake 30 to 35 minutes; sprinkle with paprika and serve.

Just add a green vegetable and salad to this main dish for a memorable special-occasion meal. It can be assembled just before baking or up to a day in advance and refrigerated until ready to bake.

Vegetarian Wild-Mushrooms
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