Wild Rice with Sautéed Mushrooms

Wild Rice with Sautéed Mushrooms
Wild Rice with Sautéed Mushrooms

This Wild Rice with Sautéed Mushrooms is easy and healthy. A serving of wild rice contains about 6.5g pf protein. It also contains the beneficial amino acids lysine and methionine, as well as beneficial amounts of heart-healthy linolenic acid. It is also an excellent source of vitamins and minerals.

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

For more, check out this Vegetable Fried Rice: A Lunch at the Speed of Light.

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Wild Rice with Sautéed Mushrooms

Wild Rice with Sautéed Mushrooms
  • Author: livitygardens
  • Prep Time: 10 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 2 1x

Ingredients

Scale
  • 1 cup wild rice, rinsed well
  • 4 cups mushroom or vegetable broth, or water, plus 4 tablespoons
  • 1 tablespoon olive oil
  • 1 tablespoon plant butter
  • 16 oz mushrooms (cremini, button or shiitake), cleaned and sliced thin
  • 2 cloves garlic, smashed
  • 1 sprig fresh thyme
  • 1/4 cup dry white wine
  • 1/3 cup shallots, minced
  • 2 tablespoons fresh parsley, minced
  • Sea salt and pepper, to taste

Instructions

Bring broth and wild rice to a boil in a medium saucepan. Reduce the heat to an active simmer, cover, and cook for 45 minutes. Drain and set aside.

In the meantime, in a large skillet, heat the olive oil and butter over medium-high heat. Add the mushrooms, garlic and thyme, and sauté until soft and golden, about 6-7 minutes. Season to taste with salt and pepper.

Deglaze the skillet with the white wine and let evaporate 2 minutes. Remove thyme sprig and discard. Add the shallots and wild rice, and mix well until heated through, adding broth by the tablespoon, if needed. Remove to a serving platter and sprinkle with the fresh parsley.

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Riz sauvage aux champignons

Wild Rice with Sautéed Mushrooms
  • Author: livitygardens
  • Prep Time: 10 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 2 portions 1x

Ingredients

Scale
  • 1 tasse de riz sauvage, bien rinsé
  • 4 tasses de bouillon de champignon ou de légumes, ou d’eau, plus 4 c. à soupe
  • 1 c. à souper d’huile d’olive
  • 1 c. à soupe de beurre végé
  • 16 onces de champignons (cremini, café ou shiitake), bien nettoyés et tranchés minces
  • 2 gousses d’ail, écrasées
  • 1 branche de thym frais
  • 1/4 tasse de vin blanc sec
  • 1/3 tasse d’échalotes françaises, émincées
  • 2 c. à soupe de persil frais, émincé
  • Sel de mer et poivre, au goût

Instructions

Dans une casserole moyenne, porter le riz et le bouillon à ébullition. Réduire le feu, couvrir, et laisser mijoter pendant 45 minutes. Égoutter et réserver.

Pendant que le riz cuit, dans une grande poêle, faire chauffer l’huile d’olive et le beurre à feu moyen-élevé. Ajouter les champignons, l’ail et le thym. Saler et poivrer, au goût. Faire revenir pendant 6-7 minutes, jusqu’à ce que les champignons soient dorés.

Déglacer la poêle avec le vin blanc et laisser évaporer 2 minutes. Retirer la branche de thym. Ajouter les échalotes et le riz, et bien mélanger, en ajoutant des c. à soupe de bouillon, si trop sec. Servir garni du persil frais.

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Banza Rotini with Leeks and Shiitake Mushrooms

Banza Rotini with Leeks and Shiitake Mushrooms
Banza Rotini with Leeks and Shiitake Mushrooms

This Banza Rotini with Leeks and Shiitake Mushrooms is a protein-packed dish. If you eat a plant-based diet and protein intake is on your mind, this recipe is for you. Take comfort in knowing that just the pasta part of the meal already contains 25 grams of clean, plant-based protein. Banza is awesome that way, because their pastas are made from chickpeas. You eat pasta, you eat chickpeas! Whatever you add to this will simply boost your nutrient intake, so it’s a hefty good start!

Here, I used one of my favorite combinations: mushrooms and leeks. The slowly cooked leeks become silky savory, and the coconut milk brings you a nice dose of healthy fats along with the creaminess that is so pleasant with mushrooms. I add some warming jerk spices, to complete the flavor profile, in a simple addition, but you could skip that step and still get something fabulous, all in one pot, with less than 10 ingredients!

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

For another wonderful Banza recipe, check out the Banza Ziti Bolognese with Italian Sausage.

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Banza Rotini with Leeks and Shiitake Mushrooms

Banza Rotini with Leeks and Shiitake Mushrooms
  • Author: Karine K
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 package Banza Rotini, cooked according to package directions
  • 2 tablespoons olive oil
  • 2 leeks, cleaned well, sliced once lengthwise, and then thinly crosswise
  • 1 sprig fresh thyme
  • 7 oz shiitake mushrooms, trimmed, sliced thin
  • 2 teaspoons jerk spice mix (optional)
  • 1 can coconut milk
  • 1 tablespoon fresh parsley, chopped
  • 1/3 cup toasted pecan halves (optional)
  • Sea salt and pepper

Instructions

In a large cast iron skillet, heat the oil over medium heat. Add the leeks, the thyme, generous pinches of sea salt and pepper, and cook slowly, stirring often, until the leeks are soft and tender, about 8-10 minutes. Then add the mushrooms and cook until they are tender, about 5 minutes more. Add the jerk spices and mix well. Add the coconut milk and heat through. Add the cooked pasta, mix well, and take off the heat. Taste and adjust seasonings, if necessary. Garnish with fresh parsley and toasted pecans.

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Rotini de garbanzo avec poireaux et shiitakes

Banza Rotini with Leeks and Shiitake Mushrooms
  • Author: Karine K
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 4 portions 1x

Ingredients

Scale
  • 1 boîte de pâtes de garbanzo, cuites selon les directives 
  • 2 c. à soupe d’huile d’olive
  • 2 poireaux, propres et coupés en deux sur la longueur et ensuite en tranches minces
  • 1 branche de thym frais
  • 7 onces de champignons shiitake, parés et coupés en tranches minces
  • 2 c. à thé de mélange à épices jerk (en option)
  • 1 boîte de lait de coconut
  • 1 c. à soupe de persil frais, émincé
  • 1/3 tasse de noix de pécan (en option)
  • Sel de mer et poivre, au goût

Instructions

Dans une grande poêle de fonte, chauffer l’huile à feu moyen. Ajouter les poireaux, le thym, et de généreuses pincées de sel de mer et de poivre. Cuire doucement, en brassant souvent, jusqu’à ce que les poireaux soient tendres, de 8 à 10 minutes. Ajouter ensuite les champignons et cuire jusqu’à ce qu’ils soient tendres, environ 5 minutes de plus. Ajouter le mélange d’épices jerk et bien mélanger. Ajouter le lait de coconut et mélanger. Ajouter les pâtes cuites, réchauffer, ajuster les assaisonnements si nécessaire, et retirer du feu. Garnir de persil frais et des noix de pécan rôties. Bon appétit!

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This is all that's needed to get this creamy deliciousness!
This is all that’s needed to get this creamy deliciousness!

Lentil, Bean and Mushroom Burger Patty

Lentil, Bean and Mushroom Burger Patty
Lentil, Bean and Mushroom Burger Patty

This is the best Lentil, Bean and Mushroom Burger Patty you’ll ever make. Dressed with sun-dried tomato spread, sautéed onions and mushrooms, red cabbage slaw, and spicy mayo, you’ll feel like you’re eating out.

I’ve been attempting to make a perfect plant-based burger for months. I tried doing it with chickpeas, quinoa, beans, tofu, sweet potato, and I finally feel like this is it! I was actually struggling with two things: the patties kept crumbling, and I felt like the flavor profile was off. Well, not anymore. This burger nails it and is pretty easy to make, compared to other concoctions I’ve tested.

But my friend Cat shared a secret with me: The best way to make the burger stick together perfectly and not crumble is to make it the day before and reheat it in the oven or lightly sauté in a pan the following day. It really makes a difference.

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

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Lentil, Bean and Mushroom Burger Patty

Lentil, Bean and Mushroom Burger Patty
  • Author: Karine K
  • Prep Time: 5 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 can beans (I used pinto, but you can use any other variety you like), rinsed and drained
  • 1 tablespoon olive oil, plus 1 teaspoon, divided
  • 3 large onions, thinly sliced
  • 2 cloves of garlic, chopped roughly
  • 1 cup brown or white mushrooms, chopped
  • 23 sprigs fresh thyme
  • 23 sprigs fresh rosemary
  • 1 cup lentils, rinsed and drained
  • 1/3 cup fresh parsley, chopped
  • 2 tablespoons chia seeds
  • 1 tablespoon smoked paprika
  • 2 tablespoons flour
  • 1 green onion, minced
  • Sea salt and pepper, to taste

Instructions

Heat 1 tablespoon of olive oil in a large frying pan over medium-high heat. Add the onion and garlic and cook, while stirring, until golden and caramelized, about 7-8 minutes. Take out about 3/4 of the mixture and set aside for later, to dress the burgers. Keep the rest in the pan.

In the same pan, and to the rest of the onions, add 1 teaspoon olive oil and the mushrooms along with the thyme and rosemary sprigs. Sauté until golden, about 5-6 minutes. Then add the lentils, 2 cups of water, and 1/2 of the chopped parsley. Bring to a boil, reduce the heat and cook until tender, about 20-30 minutes. Season to taste with sea salt and pepper.

Preheat the oven to 375˚. Soak the chia seeds in enough water just to cover, and let rest 10 minutes. Once the lentils are cooked, discard the thyme and rosemary sprigs, drain and transfer to a bowl. Add the beans, the smoked paprika, the soaked chia seeds, the second half of the chopped parsley, the green onion, and flour. With an immersion blender or with a potato masher, blend until you have a good patty consistency. Add sea salt and pepper to taste. Assemble patties and place them on a parchment-covered sheet pan. Place in the oven and cook for 30-35 minutes, turning them half way.

Once cooked, you’re ready to assemble the burgers as you like. Don’t forget to add the caramelized  onions. I highly recommend using the spicy mayo, the sun-dried tomato spread and the red cabbage slaw, or the fabulous combination of smoked coconut bacon and sliced avocado. Bon appétit!

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Burger aux lentilles, haricots et champignons

Lentil, Bean and Mushroom Burger Patty
  • Author: Karine K
  • Prep Time: 5 minutes
  • Cook Time: 1 heure 15 minutes
  • Total Time: 2 minute
  • Yield: 4 portions 1x

Ingredients

Scale
  • 1 boîte de haricots, rincés et égouttés (j’ai utilisé des haricots pinto, mais utilisez la variété que vous avez sous la main)
  • 1 c. à soupe d’huile d’olive, plus 1 c. à thé, séparé
  • 3 gros oignons, tranchés mince
  • 2 gousses d’ail, hachées
  • 1 tasse de champignons blancs ou café, hachés
  • 2 à 3 branches de thym
  • 2 à 3 branches de romarin
  • 1 tasse de lentilles vertes, rincées et égouttées
  • 1/3 tasse de persil frais, haché
  • 2 c. à soupe de graines de chia
  • 1 c. à soupe de paprika fumé
  • 2 c. à soupe de farine
  • 1 oignon vert, émincé
  • Sel de mer et poivre, au goût

Instructions

Dans une grande poêle, chauffer 1 c. à soupe d’huile d’olive à feu moyen-élevé. Ajouter les oignons et l’ail et cuire, en brassant, jusqu’à ce que les oignons soient dorés, environ 7 à 8 minutes. Retirer environ 3/4 des oignons de la poêle et réserver pour garnir les burgers. 

Dans la même poêle avec le reste des oignons, ajouter 1 c. à thé d’huile d’olive. Ajouter ensuite les champignons, les branches de thym et de romarin. Faire revenir jusqu’à ce que les champignons soient dorés, environ 5 à 6 minutes. Ajouter les lentilles et 2 tasses d’eau, et la moitié du persil haché. Porter à ébullition, réduire le feu et laisser mijoter jusqu’à ce que les lentilles soient tendres, environ 20 à 30 minutes. Assaisonner au goût de sel de mer et de poivre.

Préchauffer le four à 375˚. Recouvrir les graines de chia d’eau et laisser reposer 10 minutes. Une fois les lentilles cuites, retirer les branches de thym et de romarin, égoutter l’excédent d’eau et placer dans le bol d’un robot mélangeur. Ajouter les haricots, le paprika fumé, les graines de chia, le reste du persil frais, l’oignon vert et la farine. Pulser jusqu’à l’obtention d’une consistence adéquate. Assaisonner de sel de mer et de poivre, au goût. Assembler des galettes et placer sur une tôle de cuisson, préalablement recouverte de papier parchemin, Cuire au four de 30 à 35 minutes, en retournant à mi-cuisson.

Une fois les galettes cuites, assembler des burgers au goût. Ne pas oublier d’ajouter les oignons caramélisés. Je recommande fortement l’utilisation de la mayo épicée tout usage, du confit de tomates séchées et de la salade de chou rouge. J’adore aussi garnir avec du bacon de coconut fumé et de l’avocat tranché. Bon appétit!

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