PREP: 15 minutes COOK: 55 minutes STAND: 20 minutes MAKES 4 servings
• 1⁄2 cup chopped dried wild mushroom blend (3⁄4 ounce)
• 4 cups chicken-flavored vegetable broth
• 1⁄2 cup uncooked wild rice, rinsed and drained
• 1⁄2 cup textured vegetable protein
• 1⁄2 cup thinly sliced green onions (4)
• 1⁄4 cup dried cranberries
• 1 cup milk
• 2 tablespoons all-purpose flour
• 1 teaspoon snipped fresh thyme
• 1⁄4 teaspoon ground black pepper
• 1 tablespoon dry sherry (optional)
1. In a small bowl cover mushrooms with 1 cup boiling water. Let stand 20 minutes; drain.
2. Meanwhile, in a medium saucepan combine the broth and wild rice. Bring to boiling; reduce heat. Simmer, covered, for 40 minutes. Stir in vegetable protein, green onions, cranberries, and mushrooms. Cook about 10 minutes more or until rice is tender.
3. In a small bowl combine milk, flour, thyme, and pepper. Stir into rice mixture. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. If desired, stir in sherry; heat through.
PER SERVING: 215 cal., 2 g total fat (1 g sat. fat), 5 mg chol., 700 mg sodium, 38 g carb., 5 g fiber, 13 g pro.
make it veganSubstitute soymilk for the dairy milk.
