Ingredients
- 2 cups crimini or portobello mushrooms, sliced
- 2 cups vegetable broth (make with vegetable bouillon cubes)
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 pound spinach leaves, washed and chopped
- 1 cup uncooked white rice (short grain or arborio rice are recommended)
- 1/4 cup dry white wine
- 1 tablespoon lemon juice
- 1/4 cup nutritional yeast (see section 2)
- Black pepper to taste
Directions
- Heat the vegetable broth to boiling over high heat in a large saucepan.
- Reduce heat to low and simmer.
- In another large saucepan, heat oil over medium heat.
- Cook mushrooms and onions in the oil, stirring often, for about four minutes.
- Add spinach and garlic and cook, stirring often, for about three minutes.
- Add rice, wine, and simmering broth.
- Increase heat to high and bring to a boil, stirring often.
- When the mixture comes to a boil, reduce heat to low, cover and cook for 25 minutes.
- Turn off heat and allow to stand, covered, for ten minutes.
- Add lemon juice and nutritional yeast and stir well, until the mixture becomes creamy.
- Serve with fresh parsley garnish.
- Serves four.
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