By Angelika Hanna
I have had this vegetarian recipe saved in my drawer for a good two months now, and today I finally have the time to transcribe and post it.
It was inspired by a recipe from Editor-in-Chief of Kitchn Faith Durand. I made a change to my meal, though, in that I replaced the orzo with brown rice. Brown rice is a healthy alternative and goes amazingly well with any vegetable. To make this dish vegan, leave out the Parmesan cheese.
- Grapeseed or vegetable oil
- 1 medium-sized sweet potatoe, diced
- 2 medium-sized cooking onions, finely diced
- 4 cloves of garlic, mined (optional)
- 6 oz dried mixed wild mushrooms, pre-cooked
- 2 cups Swiss chard or kale, stalks removed and caps chopped (I used kale)
- 1 tbsp fresh ginger, peeled and grated
- 1 tbsp balsamic vinegar
- 2 tbsp soy sauce
- 1 cup brown rice, cooked according to package directions
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Shredded Parmesan cheese, to taste (optional)
- In a medium pot, cook the dried wild mushrooms in plenty of water until soft. (The mushrooms should be covered with water as they soak up a lot of water during cooking. Refill water as required.) Drain and set aside in a bowl. Save the mushroom broth.
- In a medium pot, cook the brown rice according to the package instructions al dente.
- Drain and toss with a generous drizzle of oil sot hat the grains are lightly coated with oil. Set aside.
- In a large frying pan, heat some oil over medium-high heat.
- Add the sweet potatoes, arranged in a single layer. Cook over high heat until they begin to caramelize and turn brown, approx. 4 min. Flip the potatoes and cook for 3 min. more. Remove from the frying pan and set aside on a plate.
- Turn the heat down to medium. Add the onions. Cook, stirring occasionally, until they begin to turn brown.
- If you use garlic, at it at this point, add the garlic and stir into the onions. Cook for about a min. Remove the onions and garlic from the pan. Set aside on a plate.
- Add the pre-cooked mushrooms and cook for about 4 min. without turning them then, stir and cook for 4 min more. (Add more oil to the frying pan as required.)
- Return the other pre-caramelized vegetables to the frying pan with the mushrooms and cook over medium heat to continue caramelizing the vegetables all together until soft and brown.
- While the veggies caramelize, whisk together the vinegar, soy sauce. Pour the mixture over the vegetables and mix everything together. Scrape the bottom of the pan to incorporate the flavors. Cook for about 3 min. more.
- Turn the heat up to high and add the pre-cooked brown rice. Continue cooking to let the flavors combine for approx. 5 min. more.
- Add your greens and cook until they are barely wilted, about 2 min.
- Remove from the heat. Season to taste with salt and black pepper.
- Top with freshly shredded Parmesan cheese (optional).