WILD RICE CROQUETTES w/Mushroom Gravy
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 cups short grain brown rice1/2 cup wild rice4-5 medium mushrooms, minced1 small onion, peeled and minced1 small carrot, grated1/2 stalk celery, diced1/2 cup chopped seitan1/4 cup minced fresh parsley1 teaspoon dried herb(s) of choice: sage, thyme, rosemaryCREAMY MUSHROOM SAUCE(3 cups sauce)1 pound white mushrooms, sliced1 small onion, diced4 cloves garlic, minced1 pound soft tofu, pureed in a blender2 tablespoons nutritional yeast2 tablespoons cup white miso or to taste2 teaspoons umeboshi plum vinegar or to tastesalt and pepper to taste1 tablespoon olive oil1 tablespoon minced fresh parsley (optional)3 tablespoons rice flour dissolved in 1 cup soy or rice milk
For Croquettes:
1. Wash rices, combine in a heavy pot with 5 cups water or vegetable stock and a pinch of salt. Cover, bring to a boil, then reduce to a simmer and cook about one hour or until rice is very tender and slightly sticky.
2. Meanwhile heat a sauté pan and sauté the mushrooms, onions, carrots and celery about 10 minutes. Add the seitan, parsley and dried herbs.
3. When rice is cooked, add the sautéed vegetables to the pot, season to taste and stir very well until completely combined.
4.Cool just enough so you can handle this mixture, then form into 8 burger-sized croquettes. (If your croquettes are reluctant to stick together, put half the mixture in a food processor with the blade inserted and purée. Add back and mix well to combine with the rest of the mixture in the pot.)
5. Wipe out the sauté pan, heat, add a little olive oil, and fry on medium heat about 5-10 minutes a side, or until nicely browned and crisp.
6. Serve hot with sauce or gravy of choice.
To make this recipe as stuffing: substitute long grain rice for short grain, use 1/2 cup less water, add 3/4 cup dried cranberries, and leave out the seitan.
For Gravy:
1. Rinse and slice the mushrooms, then sauté in the olive oil adding the onion, garlic, and a little pinch of salt and pepper. Continue to sauté until the mushrooms begin to release water, turn down the heat and simmer until the mushrooms are very tender, another 10-15 minutes, add the nutritional yeast.
2. Meanwhile, puree the tofu with the miso and umeboshi vinegar and add to the mushrooms when they are tender, stir to combine. Increase the heat until this mixture just begins to boil, whisk in the flour and soy milk mixture and cook an additional 2-3 minutes Stir in the parsley, check seasoning, adding salt and pepper as needed. Serve immediately with pasta or grain dishes.
Serving Size: Makes 8 Croquettes
Number of Servings: 8
Recipe submitted by SparkPeople user CINDY_LU_WHO.
1. Wash rices, combine in a heavy pot with 5 cups water or vegetable stock and a pinch of salt. Cover, bring to a boil, then reduce to a simmer and cook about one hour or until rice is very tender and slightly sticky.
2. Meanwhile heat a sauté pan and sauté the mushrooms, onions, carrots and celery about 10 minutes. Add the seitan, parsley and dried herbs.
3. When rice is cooked, add the sautéed vegetables to the pot, season to taste and stir very well until completely combined.
4.Cool just enough so you can handle this mixture, then form into 8 burger-sized croquettes. (If your croquettes are reluctant to stick together, put half the mixture in a food processor with the blade inserted and purée. Add back and mix well to combine with the rest of the mixture in the pot.)
5. Wipe out the sauté pan, heat, add a little olive oil, and fry on medium heat about 5-10 minutes a side, or until nicely browned and crisp.
6. Serve hot with sauce or gravy of choice.
To make this recipe as stuffing: substitute long grain rice for short grain, use 1/2 cup less water, add 3/4 cup dried cranberries, and leave out the seitan.
For Gravy:
1. Rinse and slice the mushrooms, then sauté in the olive oil adding the onion, garlic, and a little pinch of salt and pepper. Continue to sauté until the mushrooms begin to release water, turn down the heat and simmer until the mushrooms are very tender, another 10-15 minutes, add the nutritional yeast.
2. Meanwhile, puree the tofu with the miso and umeboshi vinegar and add to the mushrooms when they are tender, stir to combine. Increase the heat until this mixture just begins to boil, whisk in the flour and soy milk mixture and cook an additional 2-3 minutes Stir in the parsley, check seasoning, adding salt and pepper as needed. Serve immediately with pasta or grain dishes.
Serving Size: Makes 8 Croquettes
Number of Servings: 8
Recipe submitted by SparkPeople user CINDY_LU_WHO.
Nutritional Info Amount Per Serving
- Calories: 331.6
- Total Fat: 5.6 g
- Cholesterol: 0.0 mg
- Sodium: 156.2 mg
- Total Carbs: 56.7 g
- Dietary Fiber: 6.1 g
- Protein: 17.7 g
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