Chrissy’s Vegetarian Rice Dressing2004-04-07
- Course: Main Dishes
- Yield : 4
- Servings : 4
- Prep Time : 10m
- Cook Time : 15m
- Ready In : 25m
- Add to Recipe Box
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.
- 1 medium yellow onion
- 1 medium bell pepper
- 1 stalk celery
- 1 1/2 cups fresh mushrooms
- 1 (10 oz) can cream of mushroom soup
- 1 (14 oz) can Swanson's Vegetable Broth
- 1 package Yves Vegetarian Ground Round
- 3 tbsp roux
- Cayenne and black pepper to taste
- 2 cups cooked rice
Cook rice. Chop the fresh vegetables.
Over medium heat in a Magnalite pot, sauté the onions, bell peppers and celery until the onions are slightly wilted. Add mushrooms and continue to sauté. Stir for about 4 minutes.
Add the can of cream of mushroom and stir. Next, pour in the vegetable broth. 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 to ensure you've reached your desired rice to 'meat' ratio. Tip: add less rice for a "wetter" rice dressing.