A very simple recipe to replace the packets of “savoury rice” sold in supermarkets. I just made this up. The mushroom ketchup can be omitted if necessary but really does add a lot to the dish. You will need a rice cooker — or a bit of imagination to adapt the recipe to stovetop cooking (I've not tested it that way). The three different methods of preparing the mushrooms add variety and interest. This is good served as an accompaniment to another dish, or you can make an entire meal out of it by stirring in some cooked sliced vegan sausage and/or serving roasted vegetables on the side.
Serves 2 as a main course, 4 as an accompaniment
Remove the stems from the mushrooms and chop finely. Gently saute the chopped stems with the chopped onion in olive oil until onion is transparent.
Slice the mushroom caps. Place the sauteed mixture, the mushroom caps, the rice, mushroom ketchup, extra-virgin olive oil, fresh herbs and seasoning into a rice cooker with 2 1/2 rice-cooker measures of water. Mix well.
Cook as usual for your rice cooker. Stir before serving.
Kake's (Vegan) Cookery Site - http://www.earth.li/~kake/cookery/
This page added 17 October 2003
- comments and questions to
Kake L Pugh (kake@earth.li).