Savory Wild Rice Forestière
- 1 cup uncooked wild rice, rinsed
- 2 teaspoons plus 1 tablespoon canola oil
- 1/2 medium yellow onion, chopped
- 2 stalks celery, chopped
- 4 cloves garlic, finely chopped
- 1 pound assorted mushrooms, chopped
- 1/2 cup white wine
- 2 tablespoons finely chopped fresh marjoram
- 1 cup toasted walnuts, ground
- 1 1/2 cup oat milk
- 2 tablespoons egg replacer
- 1/4 cup nutritional yeast
- 1 teaspoon baking powder
- 3 cups fresh sourdough bread crumbs
- 1 teaspoon fine sea salt
- 1/2 teaspoon ground black pepper
Put rice and 5 cups water into a medium pot and bring to a boil.
Reduce heat and simmer until tender, about 35 minutes.
Drain well.
Meanwhile, preheat the oven to 350°F.
Heat 2 teaspoons of the oil in a large skillet over medium high heat.
Add onion, celery, and garlic and cook, stirring occasionally, until translucent, about 5 minutes.
Add mushrooms, cook for 2 minutes, then add wine and simmer for 4 minutes more.
Stir in marjoram, cooked rice, walnuts, oat milk, egg replacer, yeast, baking powder, 2 cups of the bread crumbs, salt and pepper.
Grease a 9-inch springform pan with remaining 1 tablespoon oil.
Press remaining 1 cup bread crumbs firmly on bottom and sides of pan.
Fill pan with rice mixture and bake until slightly firm and lightly browned, about 1 1/2 hours.
Let stand 15 minutes, then slice and serve.
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- 1 cup uncooked wild rice, rinsed
- 2 teaspoons plus 1 tablespoon canola oil
- 1/2 medium yellow onion, chopped
- 2 stalks celery, chopped
- 4 cloves garlic, finely chopped
- 1 pound assorted mushrooms, chopped
- 1/2 cup white wine
- 2 tablespoons finely chopped fresh marjoram
- 1 cup toasted walnuts, ground
- 1 1/2 cup oat milk
- 2 tablespoons egg replacer
- 1/4 cup nutritional yeast
- 1 teaspoon baking powder
- 3 cups fresh sourdough bread crumbs
- 1 teaspoon fine sea salt
- 1/2 teaspoon ground black pepper