Update my dinner status, I'm making this tonight.
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Servings: 6 Servings
Total Time (median): 1 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 4 tablespoons All purpose flour
- 1 medium Onion chopped
- 2 stalks Celery minced
- 2 medium Green bell pepper minced (or 1 green, 1 red for color)
- 3 cups Mushrooms minced
- 3 tablespoons Oil
- 3 teaspoons Oil
- 2 cups Boca meatless ground burger (or your favorite veggie ground burger)
- 1 1/2 cups Water
- 1/2 cup Parsley minced
- 4 cups Cooked brown rice
- 2 teaspoons File powder (unable to accent the e - pronounced 'fee-lay')
- 2 teaspoons Salt (smoked salt tastes good, if you have it)
- 1 teaspoon Paprika (smoked paprika works well too)
- 1/2 teaspoon Cayenne
Preparation
In a dry skillet, brown the flour, stirring constantly, until light brown in color (patience here pays off in flavor later).
In a separate skillet, saute the onion, celery, and bell pepper, in 3 tablespoons of oil for 10 minutes, stirring constantly. Add to the flour and mix well.
Brown the mushrooms in 3 teaspoons of oil. Add the vegetarian burger crumbles, and brown well with the mushrooms for 10 minutes. Add to the onion and flour mixture, and saute for another 10 minutes.
Add the water and simmer for 10 minutes, stirring often. The mixture should be fairly thick.
Add the remaining ingredients, mix well.
Serve with hot sauce (Tabasco is traditional, but I like a local smokey serrano, from the Boulder Hot Sauce Company).
Good as a main dish, with some greens, or serve as a side dish.
