Holiday Pandy

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Preparation time:
Cooking time:

Difficulty: Easy - for beginners

Dietary guidance: v v d 


3/4 C. Wild Rice

1 C. Long Grain Brown Rice

3 C. Potatoes, unpeeled and cubed small

4 C. Whole grain bread crumbs (I used Ezekiel bread last year...)

1 C. Mushrooms, sliced thin

2 Scallions or green onions, chopped (approx. 1/2 cup)

1 C. Cashews, crushed (toasted in oven first)

1 t. Marjoram

2 t. Tamari

1/4 C. Olive Oil (or vegan non-hydrogenated butter)

2 C. Onion, chopped

1 1/2 C. Celery, chopped

1/2 C. Parsley

1 1/2 T. Thyme

1/4 t. Sage

1/4 C. Olive Oil (or melted non-hydrogenated vegan butter)

1/2 t. Black Pepper

1 1/2 t. Sea Salt (or to taste)

1/2 C. Currants


Clean and wash the long grain rice. Bring to a boil with 1 3/4 C. water and 1 T. tamari. Simmer 45 minutes.

Clean and wash the wild rice. Bring to a boil with 1 1/4 C. water and 1/4 t. sea salt. Simmer 35 minutes.

Place the cubed potatoes in a sauce pan with 4 C. water and 1 t. sea salt. Bring to a boil then simmer until very soft, about 25 minutes. Drain.

Heat the olive oil (1/4 C.) in a pan, add scallions and cook 30 seconds. Add mushrooms and tamari - cook 2 minutes more. Add the toasted cashews and Marjoram and simmer a few minutes more. Pour the saute into a large bowl.

Add all remaining ingredients to your large bowl containing the saute. Use your hands to "knead" it and thoroughly mix it for about 5 minutes. Add up to 1/2 C. water if it seems too dry.

Bake in a covered casserole (or partially cooked hubbard squash) for 1 hour at 350.


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