stroganoff and the remaining we used for the risotto.
1 cup wild rice
4 cups vegetable broth
Directions: Boil water add rice. Simmer 50 minutes
1/2 pound shiitake mushrooms, sliced
2 leeks, sliced
2 garlic cloves minced
1 zucchini or summer squash (we used leftover pieces from zucchini manicotti)
Directions: Saute the garlic, carrots, mushrooms and leeks.
Once the rice is cooked, stir in the vegetables and
2 TBS nutritional yeast
1/4 raw vegan Parmesan cheese
2 TBS fresh sage leaves
1 cup Daiya cheddar cheese