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Creamy Mushroom & Wild Rice Casserole

on August 12, 2013

August 12th, 2013 058

I don’t know that I can wait until dinner.   Yep, it’s that good.


We’re calling it a casserole because it’s super easy to make this one ahead and pop into the oven for dinner. We made the wild rice yesterday… a big pot of it to use throughout the week. For this recipe you’ll need two cups of cooked wild rice. This recipe will give you about four servings, but it can easily be doubled.

For the creamy mushroom sauce…

  • 12-15 mushrooms
  • 2-4 cloves of garlic
  • 1c of homemade almond cream
  • 1/4c of red star nutritional yeast
  • a generous pinch of himalayan salt
  • a dash of pepper

Chop up your mushrooms and garlic and place them into a pot. Drizzle a little bit of olive oil over them and let them sizzle on medium heat for about ten minutes. Turn down the heat just a bit and add in your almond cream and nutritional yeast, followed by the two cups of cooked wild rice. Give it all a good stir and toss in your S&P. Add a little bit of fresh thyme or basil just before serving. You can either serve it right out of the pot or you can place it in a baking dish to heat up later.

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