Wild Hash

Categories: Main dishes, Vegetarian, Rice, Soyfoods, Vegetables
Yield: 6 servings

1 c Lundberg Wild Blend
2 1/2 c Water
1 Onion; chopped
1 Red bell pepper; chopped
1/2 lb Mushrooms; sliced
1 Stalk celery; chopped
1 3/4 c Vegetable broth
2 tb Cornstarch
2 tb Soy sauce
1 tb Parsley flakes
1 ts Basil
1 ts Oregano
1/2 ts Sage
1/2 ts Marjoram
1/4 ts Rosemary
Several twists fresh ground
-pepper
12 oz Yves Veggie Ground Round

Place the rice blend in a saucepan with 2 cups of the water. Bring to a
boil, reduce heat, cover and cook for 45 minutes. Let rest for 10 minutes.

Meanwhile, place the remaining water in a large non-stick frying pan. Add
the onion, bell pepper, mushrooms and celery. Cook, stirring occasionally,
for 5 minutes.

Mix the vegetable broth, cornstarch, soy sauce and the seasonings in a
separate bowl. Add to vegetable mixture while stirring. Cook and stir until
mixture boils and thickens. Add Ground Round and cooked rice mixture. Cook,
stirring occasionally, for 5 minutes.

Hint: To cut down on cooking time, use leftover cooked rice, preferably a
combination of wild rice and brown rice. Yves Veggie Ground Round is a
meatless burger substitute found in natural food stores and some
supermarkets

Servings: 6 Preparation Time: 20 minutes Cooking Time: 45 minutes Resting
Time: 10 minutes

Recipe by: McDougall Newsletter, March-April, 1998

Posted to fatfree digest by Kathleen on Dec 13,
1998,
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