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.