1 1/2 cups brown rice
1/2 cup wild rice
5 cups mushroom broth, divided
1 1/2 cups whole wheat bread crumbs
1/2 cup soy Parmesan cheese
1 teaspoon olive oil, plus more for cooking
1 onion, diced finely
2 cloves garlic, diced finely
1 - 8 ounce package baby portobella mushrooms, sliced
1 - 8 ounce package traditionally seasoned seitan, cut into small pieces
1/2 cup unsweetened soymilk
1/2 cup vegan sour cream
1 tablespoon dried sage
salt and pepper, to taste
1) Preheat oven to 325 degrees Fahrenheit. Bring 4 cups mushroom broth to a boil in a large stock pot. Add both brown and wild rice, return broth to a boil, reduce heat and let simmer until all liquid is absorbed and rice is fluffy.
2) Combine bread crumbs, soy cheese and 1 teaspoon olive oil, stirring until mixture is combined. It should be quite dry-- if you've added too much oil, just throw in another handful of bread crumbs. Set aside.
3) While rice cooks, saute onion and garlic in olive oil until translucent. Add mushroom, saute until soft. Add seitan, soymilk, 1 cup mushroom broth, vegan sour cream and sage, bring to a boil. Reduce heat and simmer mixture for 2 to 3 minutes.
4) Combine cooked rice and seitan mixture in a greased casserole dish, stirring to thoroughly incorporate. Sprinkle bread crumb mixture over the top. Cover with foil and cook for 25 minutes. Remove foil and cook for 5 minutes more to brown the top.
Serve with cranberry sauce for a Thanksgiving twist!
Source of recipe: I was tinkering with ideas for creamy rice casseroles and this is what came out!