Best Vegetarian Mushroom And Brown Rice Dolmas Recipes

VEGETARIAN DOLMA RECIPE

Steps:

• Carefully, unroll the vine leaves if they are rolled in a small bundle together.
• Bring a large pot of water to a boil. Add the vine leaves and simmer gently for about 3 or 4 minutes. Drain well and leave until cool enough to handle.
• In the meantime boil some water in a kettle. Place the rice in a heatproof bowl large enough to hold all the filling ingredients. Pour the boiling water over the rice and let stand for about 5 minutes. Drain well. Return the rice to the bowl.
• Remove the stems from the herbs, make sure you have sufficient leaves for the filling (about 20g/ 0.7 oz fresh leaves from each bundle), and chop the herbs very finely. Chop the onion very finely as well.
• Add the herbs and the onion to the rice. Add the ricotta and well-crumbled feta. Stir well until the mixture is creamy.
• Spice the filling generously with chili flakes or cayenne pepper to taste and salt and pepper. Taste the filling and make sure it is well seasoned.
• Place a vine leaf on the working surface. Add about 2 teaspoons of the ricotta filling (depending on the size of your leaf) in the middle-lower part of the leaf.
• Fold the left and right sides of the leaf over the filling, then form a roll, starting to roll at the base of the parcel.
• Place the roll with the seam facing down in a small cooking pot. Repeat until you have used all the filling, arranging the rolls nicely and tightly in the pot.
• Heat the stock and pour it over the rolls, they should be barely covered with liquid.
• Cover well, bring to a boil, then lower the heat and simmer for 1 hour. Check to see if the rice is soft, if not, continue cooking for 5 -10 minutes longer or until the rice is soft.

DIRTY RICE WITH MUSHROOMS

Steps:

• In a large Dutch oven, heat 2 tablespoons of the oil over medium. Add onion, celery and bell pepper, and season with salt and pepper. Cook, stirring occasionally, until softened, 5 minutes. Add mushrooms, season with salt and pepper, and cook, stirring occasionally, until mushrooms are tender and their liquid is absorbed, 5 minutes. Stir in garlic until fragrant, 1 minute.
• Add rice, Cajun seasoning, 1 teaspoon salt, ½ teaspoon pepper and the remaining 2 tablespoons oil. Stir until well blended, then add broth, scraping bottom of pot to remove any browned bits. Bring to a boil over high heat.
• Cover and reduce heat to low. Cook until rice is tender and liquid is absorbed, about 15 minutes. Scatter black-eyed peas on top in an even layer, cover and cook 3 minutes longer. Turn off heat.
• Add scallions to the pot, and fluff rice with a fork. Divide among bowls and garnish with more scallions. Serve with hot sauce.

MUSHROOM AND BROWN RICE VEGGIE BURGER

Steps:

• Melt butter in a large pan. Add mushrooms, garlic, and a pinch of salt and sauté until mushrooms are softened and excess water has cooked off, 8-10 minutes. Remove from heat.
• Combine ground flaxseed, Parmesan, chickpeas, dates, parsley, egg, fennel seeds, tahini, tamari, 1/2 teaspoon salt, and 1 teaspoon pepper in a food processor. Pulse to combine well and transfer to a large mixing bowl. Once mushrooms are at room temperature, add them, along with pan juices, to the bowl along with rice and stir to combine. Cover and refrigerate for about 30 minutes or up to 1 day. If the mixture seems too wet to form into a patty, stir in 1-2 tablespoons oats.
• Preheat oven to 475° with rack in upper third.
• Form the mixture into 6 patties, each 1" thick. Line a baking sheet with parchment paper and arrange the patties with space in between. Bake until toasted, 14-18 minutes.
• Warm oil in a sauté pan over medium heat. Add shallots and a pinch of salt and sauté until edges begin to brown, 5-7 minutes. Set aside.
• After removing the patties from the oven, toast the English muffins. Put a swipe of hummus on each muffin half and assemble by layering patty, avocado, arugula, and shallots.