| Ingredients |
|---|
| 1/2 C Raw cashews (soaked in hot water 30 min) |
| 2 C plain unsweetened Almond Milk |
| 3 T Aarowroot Powder |
| 1/4 C Nutritional Yeast |
| 3 1/2 C Vegetable Broth |
| 2 C Wild Rice (I used seasoned Wild Rice Mix) |
| 1 Onion Finely Chopped (2 C) |
| 16 oz Sliced Mushrooms (I used 20+ Oz Crimini) |
| 3 Cloves minced Garlic |
| 3 large carrots finely chopped |
| 3 celery stalks finely chopped |
| 3 T Tamari or soy sauce |
| 2 t fresh thyme (I used dried) |
| 2 t fresh parsley (I used dried) |
| 1/2 C breadcrumbs |
| Descriptions |
| Sauce: Drain the cashews and place in a high speed blender. Add almond milk, nutritional yeast and arrow root powder and blend until smooth about 30 sec. Hold till later. Rice: Place the vegetable broth in a pot and bring to a boil. Then add the rice. Reduce to a simmer and cook for 30 minutes covered with a lid. When done, remove from heat, leave lid on for another 15 minutes. Veggies: Spray a large skillet with non stick spray and add onion over medium heat. Cook about 3 minutes till onion is translucent. Add mushrooms, garlic, carrot and celery and stir. Cook for a few minutes until the mushrooms start to give off their juice. Then add the tamari, thyme and parsley and cook about 5 more minutes. Add the set aside sauce mixture to the vegetables and bring to a boil. Then reduce to simmer for 10 minutes. Add the cooked rice then place in a sprayed casserole dish. Flatten surface with a spoon so it is even and cover with the breadcrumbs. Place in pre heated 350 Degree oven for 25 minutes covered. |
| Special Notes |
| From Oh My Veggies website- VERY GOOD, slightly modified |
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