2 Tbsp olive oil
1/2 onion, chopped
1 clove garlic
1 carrot, chopped
1 stalk celery, chopped
1/2 c button mushrooms
1/4 tsp salt
1/4 tsp pepper
1/4 tsp dried thyme
1/4 tsp dried sage
2 Tbsp flour
3/4 cup vegetable broth
1/2 cup plant based milk
additional salt, to taste
2 cups COOKED rice
3 oz. fried onions
Instructions
1 Preheat the oven to 350ºF. Finely dice the onion
and mince the garlic. Add the butter, onions, and garlic to a large pot and
sauté over medium heat until the onions are soft and transparent.
2 While the onions and garlic are sautéing, Slice
the carrots and dice the celery. Add the carrots and celery to the pot and
continue to sauté.
3 While the carrots and celery are sautéing, wash
and chop the mushrooms. Add the mushrooms to the pot along with the salt,
pepper, thyme, and sage. Continue to sauté until the mushrooms have turned
brown and completely wilted.
4 Add the flour to the pot and continue to stir and
cook for about 2-3 minutes more, or until the flour coats the bottom of the pot
and begins to turn a light golden color. Whisk in the vegetable broth, making
sure all the flour dissolves from the bottom of the pot. The mixture should
thicken fairly quickly.
5 Once thickened, whisk in the milk and allow it to
come up to a simmer again. Once simmering, turn the heat off, taste, and add
more salt or pepper if needed. You want the sauce to be slightly on the salty
side so that the flavor doesn't dilute too much once the rice is added.
6 Stir the cooked rice into the
pot with the sauce and vegetables. Transfer everything to a 2 to 3 quart
casserole dish and top with the fried onions. Bake the casserole in the
preheated 350ºF oven for 25-30 minutes, or until the sauce is bubbling up
around the edges and the fried onions have turned deep golden brown. Serve hot.
Servings: 4
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