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Title: Wild Rice and Mushroom Stew

1 1/2 T olive oil
2 C red onion, chopped
0 - salt and pepper to taste
4 - cloves garlic, minced
10 C fresh mushrooms, thickly sliced (roughly 2 lbs.)
1 C dried wild rice
5 C water
2 C vegetable stock
1/4 C tamari
3 T hoisin sauce
2 t dried oregano
1 t dried thyme
1 - bay leaf
2 T arrowroot flour
0 - fresh parsley, minced, for garnish
0 - toasted pecans, chopped, for garnish

In a large soup pot, heat olive oil over medium heat. Add onions, salt, and pepper and sauté for 2-3 minutes. Add garlic and continue to sauté for another 1-2 minutes, until the onions soften, then add sliced mushrooms and another dash of salt. Cover and let cook, occasionally tossing mushrooms gently, for 6-7 minutes, until they start to wilt.

Stir in rice, water, vegetable stock, and remaining ingredients (except arrowroot and garnishes). Turn heat up to high and bring soup to a boil. Reduce heat to low,t hen cover and let simmer for 60-70 minutes, or until wild rice is completely cooked and has opened to expose the inner white part of the grain.

To thicken the stew a little, add the optional arrowroot mixture, bring to a boil, the immediately reduce the heat again. Season with additional salt and pepper if desired. Remove bay leaf, pour into individual bowls, and garnish with a sprinklilng of parsley and toasted pecans.

From Everyday Vegan
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