WILD RICE CROQUETTES w/Mushroom Gravy

2 cups short grain brown rice

1/2 cup wild rice

4-5 medium mushrooms, minced

1 small onion, peeled and minced

1 small carrot, grated

1/2 stalk celery, diced

1/2 cup chopped seitan

1/4 cup minced fresh parsley

1 teaspoon dried herb(s) of choice: sage, thyme, rosemary

CREAMY MUSHROOM SAUCE

(3 cups sauce)

1 pound white mushrooms, sliced

1 small onion, diced

4 cloves garlic, minced

1 pound soft tofu, pureed in a blender

2 tablespoons nutritional yeast

2 tablespoons cup white miso or to taste

2 teaspoons umeboshi plum vinegar or to taste

salt and pepper to taste

1 tablespoon olive oil

1 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.