Mushroom Wild Rice Bake

A friend brought me this Wild Rice Bake yesterday. She found the recipe in the Penzey's Magazine.

It was really tasty but needed a little more pepper and a touch of Sriracha Sauce.

Ingredients:

• 1 3/4 cups wild rice


• 2 cups boiling water


• 2 Tablespoons Earth Balance


• 1 lb. fresh mushrooms, sliced


• 1 onion, chopped


• 1/2 cup sliced almonds


• 3 cups broth-add 2-3 low sodium chicken bullion


• 1 1/2 cups soy creamer


• 2 teaspoons Mural of Flavor-from Penzey's


• 1/4 teaspoon freshly ground black pepper


• 3 Tablespoons vegan Parmesan cheese

Directions:

1. Soak the wild rice in the boiling water, covered for 1 hour. Drain and set aside.


2. In a large skillet melt the Earth Balance over medium heat.


3. Add the mushrooms and onions and cook until tender, about 7-10 minutes.


4. In a large bowl combine all the ingredients except Parmesan Cheese.


5. Mix well. Transfer to a sprayed 2 1/2 quart baking dish.


6. Cover and bake at 350 degrees for 75 minutes. Uncover an bake another 10-15 minutes


7. If all the ingredients is not absorbed sprinkle with cheese and bake another 10 minutes.


8. Place on low-broil to brown the cheese.

Enjoy!!