WILD 'N'CHEESY CASSEROLE

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WILD 'N'CHEESY CASSEROLE

 

Rice: 4 cups water

1 cup wild rice

1 tsp concentrated vegetable broth

1 cup long grain brown rice, rinsed

 

Veggie Saute: 1 T lemon juice

1/4 cup broth

1/2 T soy sauce

1 large garlic clove, minced

1 carrot, shredded

1 cup red onion, diced

3 cups mushrooms, sliced

5 cups kale, shredded

1/2 cup water

Pepper

Preheat oven to 400°.

1. RICE Bring water to boil, add wild rice and

vegetable concentrated broth and salt to taste. Cover

and cook on low for 10 minutes. Add brown rice, stir,

cover and cook for another 30 minutes. Turn off heat.

 

2. Prepare Cheezy Sauce (recipe below) and fold into

rice. Spread mixture on bottom of glass baking dish.

 

3. Put liquids in skillet, saute garlic, onion and

mushrooms. After a couple of minutes, add kale, water

and carrots and pepper. Stir to coat. Spoon veggies

over rice. Cover with foil and bake for 20 minutes.

Uncover and broil for 5 minutes. Makes 4-5 servings.

 

Cheezy Sauce

3 cups water

1/4 cup rolled oats

1/4 cup nutritional yeast flakes

1/4 cup tahini

1/4 cup arrowroot powder

2 T lemon juice

1/8 tsp tumeric powder

2 T onion, minced or 1 T onion powder

1/2 T soy sauce

1 tsp basil or oregano or thyme or dill (your choice)

Dash cayenne

1 garlic clove chopped (optional)

 

PUt everything in a blender and blend until very

smooth. Pour into saucepan and heat until boiling.

Whisk on low heat until it thickens. Makes 4 cups

 

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