4 cups cooked wild-rice pilaf (such as Uncle Ben's Wild Blend or Lundberg's Wehani Rice Pilaf)
How to Make It
Heat 1 tablespoon oil in a large skillet over medium heat. Add onion and rosemary; sauté 12 minutes or until browned. Stir in red pepper; remove from pan.
Heat 1 1/2 teaspoons oil in skillet over medium heat. Add portobello mushrooms; sauté 5 minutes. Add to onion mixture. Heat 1 1/2 teaspoons oil in skillet over medium heat. Add button mushrooms; sauté 5 minutes. Return onion mixture to pan. Stir in 1 cup water and next 4 ingredients (water through garlic), and simmer 15 minutes. Stir in parsley, salt, and black pepper. Seve with rice.
Bland and not very "stew" like. Expected more of a gravy consistency. Instead it was brothy. Only change was to use sherry plus a dash of balsamic as we didn't have sherry vinegar. We also used water instead of mushroom stock.
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