Wild Rice and Mushroom Casserole

I had a bit of a ‘crazy moment’ whilst shopping today. When I say crazy I mean I bought a few things that weren’t on my list. This is a big thing for me, my shopping lists are very precise. I used to write them before ordering Asda deliveries online, I am list mad. I have it all laid out in specific sections and everything, with vegetables at the top and frozen stuff at the bottom…but nevermind! That isn’t important right now.

The first impulse buy was mushrooms. Classy mushrooms. And by classy I mean ‘not the muddy, Sainsburys basics massive pack’ but portobello mushrooms on deal, and closed cup chestnut mushrooms reduced. I got a bit excited. I bought 3 packs. I cannot explain what made me put the wild rice in my trolley. It felt like my hand said yes but my head said no…99p for a tiny pack, what was I doing?!

So here I was, sat at home with 950g of mushrooms that were due to rot at any moment and a pack of wild rice that I was suddenly getting a craving for. What is a poor, lazy vegan to do?

Wild Rice and Mushroom Casserole apparently…Here it is:

  • 400g mushrooms, sliced thickly (any kind, the basics ones will do. If you want to be REALLY classy you could chuck some shiitake in there)
  • 1 cup of wild rice
  • 1 onion, finely chopped
  • 2-3 tsp minced garlic
  • 2 cups of stock and 1 cup of soy milk (3 cups of stock would be fine, I just wanted some creamyness and needed my Healthy A for the day)
  • Salt
  1. Preheat the oven to 160C
  2. Chop everything up quickly. Chuck it all in a casserole dish and cover with foil.
  3. Cook for an hour and a half, stirring halfway through to check on it.
Easy or what? It was really delicious as well, tasted far better than I imagined and with zero effort. Win!
I had mine with some mash (OMG MORE CARBS!) and Fry’s Sausages. If you have it with something else there’s about four portions there, otherwise it does two – three.

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