Prep 30 mins
Cook 1 hr
This is a recipe printed in the San Jose Mercury News HomePlates column, listed as being from the now-defunct Good Earth restaurant chain. It is a hearty vegetarian dish which I remember enjoying in college. I have not made this recipe yet, I won't find enough takers at my house right now, but wanted to get it posted so it doesn't get lost again.
Brown Rice Pilaf
- 2 tablespoons vegetable oil
- 3⁄4 cup uncooked brown rice
- 1 small onion, finely chopped
- 1 vegetable bouillon cube
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon ground ginger
- 1⁄4 teaspoon oregano, crumbled
- 1 1⁄2 cups water
Mushroom Walnut Mixture
- 3 tablespoons vegetable oil
- 1 cup walnuts, coarsely chopped
- 2 medium onions, cut into quarters and thinly sliced
- 1⁄2 lb mushroom, sliced
- 3 cups thinly sliced broccoli (stems and bite-sized florets)
- 1⁄2 cup slivered water chestnut
- 1 clove garlic, minced (I'd probably add more)
- 1 tablespoon soy sauce
- 1⁄2 cup sour cream
- 1 cup shredded monterey jack cheese
- 1 cup shredded cheddar cheese
- orange slice (to garnish)
- For pilaf:.
- Heat oil in 2 quart saucepan.
- Stir in rice and cook and stir until it begins to brown.
- Add onion, stirring until lightly browned.
- Add bouillon cube, salt, ginger, oregano and water, stirring to combine.
- Cover and lower heat to simmer.
- Cook until rice is just tender, about 30 minutes.
- For mushroom/walnut mixture:.
- Preheat oven to 400 degrees.
- Heat oil in large skillet over medium high heat, add walnuts and stir until lightly browned.
- Remove with slotted spoon and reserve.
- Add onions and mushrooms to oil and brown lightly, remove with slotted spoon and reserve.
- Add broccoli and saute until crisp-tender, about 8 minutes.
- Stir in onions, mushrooms, water chestnuts and garlic.
- Remove from heat and add walnuts, soy sauce and sour cream.
- Stir lightly to coat vegetables.
- Spread brown rice pilaf in greased, shallow 2 1/2 quart baking dish.
- Cover with vegetable mixture, and sprinkle evenly with cheeses.
- Bake until cheese melts, about 20 minutes.
- Serve garnished with orange slices.
- Cooking time below is approximate, as I think you can do the pilaf and mushroom mixture concurrently.
We really enjoyed this. The combination of flavours was wonderful. This tasted even better the next day. Definitely a keeper for our family.
This was my favorite dish when eating at the Good Earth back in the day, and the flavor and texture of this recipe is spot on. Its easy to follow. We plan to make this dish to bring to our family's Thanksgiving dinner this year.