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Mushroom, Onion, Bean and Rice Potato Skillet Casserole

What you need: 

8-10 oz mushrooms, I prefer baby bellas
1 med or 1/2 large onion
1/2 - 2/3 cup wine of choice
3 1/2 cups water
3-4 cubes vegetable bouillon (with salt or add sea salt to taste)
1 1/4 teaspoon dill
1 teaspoon cumin
2+ teaspoon curry powder of choice
3/4 teaspoon garlic powder
12 oz mixed short grain and wild rice
15 oz can red beans
1 med potato shredded (optional)
3-4 bay leaves
1/8 cup olive oil

What you do: 

This recipe is a major adaptation of "Firstborn Mushroom and Onion Soup" by tonerow12, I loved it but wanted to make a complete meal out of it. see: http://vegweb.com/index.php?topic=11909.0
1) To begin, slice your mushrooms up however you want and dice the onion.
2) Sauté both using the olive oil over med-low heat until onions are translucent but not caramelized
3) Add your wine - I prefer a semi dry red but any will do - and simmer for at least five minutes
4) Add water, bouillon and all spices and bring to a boil on med+ heat
5) Add rice, and bring back up to a boil, reduce heat and simmer with lid for 30 min
6) Add red beans and simmer uncovered for 15 min. Add in bay leaf at this point
7) We are shooting for an "oatmeal" consistency rather than a soup at the end, it should still be runny at this point, if not it is probably good to go. If it's still watery, grate in the potato and cook another 15 min.

Preparation Time: 
70 minutes
Cooking Time: 
Servings: 
5
Recipe Category: 

SO HOW'D IT GO?

Can you substitute veggie broth for the wine, do you think?

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