Vegetarian Mushroom And Brown Rice Dolmas Food

STUFFED GRAPE LEAVES (DOLMA)

Steps:

• Wash the rice under cold water until the water runs clean.
• Finely chopped the green onions, carrot, tomatoes and parsley and mix with the rice.
• Season with salt, pepper and paprika.
• Rinse the grape leaves with cold water, then arrange one leaf at a time on a chopping board.
• Add a tablespoon of the mixture in the middle of the leaf, bring the corners together, and roll it tightly.
• Repeat with the remaining mixture and leaves.
• Arrange the rolls onto a large sauce pan.
• Mix 4 cups of boiling water with the lemon juice, olive oil and tomato purée and pour over the rolls.
• Place a plate on top of the rolls to prevent them from unrolling while boiling.
• Boil on a low to medium heat until the rice is cooked and the vegetables are soft, for at least 30-35 minutes.
• Add more liquid if needed.

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.

DOLMA (MEAT-FILLED)

Steps:

• Combine meat with olive oil, onion, herbs, rice and season generously.
• Line the pot you will be cooking your dolma in with a couple of layers of torn grape leaves (to prevent the dolma from being scorched while cooking).
• Place a grape leaf, shiny side down, on surface in front of you.
• If the stem is quite thick, cut it out with a knife, making a V.
• Pinch off about a teaspoon of the meat filling and place in the centre of the leaf.
• Fold in sides of leaf and roll up, not too loose and not too tight (allowing a bit for the expansion of the rice as it cooks), into neat little packets.
• Place neatly in pot and continue making dolma until you've used up all your meat mixture.
• Pour lemon juice over and cover dolma with boiling water, covering dolma with about 1/2 inch of water.
• Weight down with a plate and put lid on pot.
• Cook at a gentle simmer for 45 minutes to 1 hour, or until rice is tender.
• Carefully remove dolma, and place in a heatproof platter.
• Make Egg-Lemon Sauce (Avgolemono).
• Beat the eggs with the lemon juice and corn flour.
• Slowly dribble in hot stock left from cooking dolma, whisking egg mixture constantly.
• Keep adding hot liquid slowly, whisking, to temper the eggs.
• Pour the egg mixture into the pot with the remaining stock and whisk over a medium-low heat until sauce has thickened.
• Pour sauce over your dolma and enjoy!

VEGGIE MUSHROOM RICE

Steps:

• In a large nonstick saucepan, saute the onion, peppers and celery in oil for 2 minutes. Add mushrooms and garlic; saute 3 minutes longer or until vegetables are crisp-tender. Stir in the rice, water and seasonings; bring to a boil., Carefully transfer to a 2-qt. baking dish coated with cooking spray. Cover and bake at 350° for 45-50 minutes or until rice is tender.

VEGETARIAN MUSHROOM AND BROWN RICE DOLMAS

Steps:

• For the filling:
• Grind the mushrooms and onion in your food grinder and then set aside (You can use you food processor if you don't have a food grinder).
• Heat the oil in a large saucepan, over medium heat.
• Add the mushroom and onion paste into the saucepan and sauté for another 10 minutes.
• Add the rice (drained) along with an additional 1 cup of water. Stir and let the mixture boil for 10 minutes or until almost all excess liquid is absorbed. It doesn't need to be cooked, it just has to absorb all of the excess water. Add spices.
• Remove from heat and add chopped parsley. Let it cool for 10 minutes.
• For the wrappers and assembly:.
• Separate the grape leaves and make the rolls adding about 1 Tablespoon of filling into each roll.
• See here how you can make the rolls.
• Take a large pot and line the bottom with some grape leaves.
• Put the assembled rolls in the pan on top of the grape leaves. Arrange them around the pan until the pan is full.
• Add the bay leaves.
• Cover with remaining grape leaves.
• Add water until all rolls are covered.
• Place in oven at 392FËš for 1 hour. Check every 20 minutes and add more water if necessary. 15 minutes before it's ready, add the tomato paste and finish cooking.
• Serve!

EASY BROWN RICE WITH MUSHROOMS

Steps:

• Heat the oil in a large saucepan. Add the garlic and sauté over low heat until golden, about 2 minutes.
• Add the rice and broth. Bring to a slow boil.
• Stir in the mushrooms, then lower the heat and simmer gently until the broth is absorbed, about 30 minutes. If the rice isn't tender to your liking, add 1/2 cup water and simmer until absorbed.
• Stir in the scallions and season gently with salt and pepper (or omit). Let the rice stand off the heat, covered for 10 minutes or so before serving.
• Note: Try fragrant brown Basmati, which makes it extra tasty. Though any long- or medium grain variety, or even an exotic rice blend, work well.

MUSHROOM AND BROWN RICE HASH WITH POACHED EGGS

Steps:

• In a large skillet, heat oil over medium-high heat; saute mushrooms until lightly browned, 5-7 minutes. Add sweet onion; cook 1 minute. Add rice and carrot; cook and stir until vegetables are tender, 4-5 minutes. Stir in green onions, salt, pepper and caraway seeds; heat through., Meanwhile, place 2-3 in. of water in a large saucepan or skillet with high sides. Bring to a boil; adjust heat to maintain a gentle simmer. Break cold eggs, 1 at a time, into a small bowl; holding bowl close to surface of water, slip egg into water. , Cook, uncovered, until whites are completely set and yolks begin to thicken but are not hard, 3-5 minutes. Using a slotted spoon, lift eggs out of water. Serve over rice mixture.