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Chrissy's Vegetarian Rice DressingMain Dishes & Casseroles
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Submitted by Chrissy LeMaire
Kaplan, LA
on Wednesday, April 07, 2004
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| Makes: | 4 servings |
| Prep Time: | 10 minutes |
| Cook Time: | 15 minutes |
| Ready In: | 25 minutes |
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After seeing Yves Vegetarian Ground Round at my local grocer, I realized it would be possible to make a rice dressing that both my vegetarian girlfriend and I could enjoy.
This rice dressing tastes like the real thing. The "fake" ground round used in this is made of texturized soy. Soy is a delicious meat-alternative that is high in fiber, protein and carbs and low in fat. Of course, real lean ground beef can also be used in this recipe if you want regular rice dressing. |
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| Ingredients |
| 1 medium yellow onion |
1 medium bell pepper |
| 1 stalk celery |
1 1/2 cup fresh mushrooms |
| 1 can cream of mushroom soup |
1 can Swanson's Vegetable Broth |
| 1 package Yves Vegetarian Ground Round |
3 tbsp roux |
| cayenne to taste |
black pepper to taste |
| 2 cups cooked rice |
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| | | Directions | Cook rice. Chop the fresh vegetables. Over medium heat in a Magnalite pot, saute the onions, bell peppers and celery until the onions are slightly wilted. Add mushrooms and continue to saute. Stir for about 4 minutes.
Add the can of cream of mushroom and stir. Next, pour the vegetable broth into the empty can of cream of mushroom. Stir and add. Bring ingredients to a slight boil. Add in roux and stir mixture until the roux is totally dissolved. Add in the vegetarian ground beef. Add red and black pepper to taste. Stir and cook for about 2 more minutes. Add the rice about 1/2 cup at a time to the mixture. Tip: add less rice for a "wetter" rice dressing. |
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