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Dandelion Greens and Mushrooms With Wild Rice and Sage

Sultry like risotto and greater than the sum of it’s parts, it comes together in less time and without all the stirring. Rice may be cooked ahead.
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Ingredients
  

  • 1 cup brown rice or brown and wild blend for fun
  • 2 cups vegetable broth or water
  • 1 tablespoon vegan margarine like Earth Balance *
  • 3 cloves garlic chopped
  • 1 onion sliced thin
  • pinch red pepper flakes
  • 1 pound mushrooms sliced thin
  • 1 bunch dandelion greens chopped
  • 1 handful sage leaves coarsely chopped
  • sea salt and freshly ground pepper to taste
  • a drizzle of truffle oil to finish if you’ve got it

Instructions
 

  • Bring vegetable broth or water to boil in a medium-sized pot. Add the rice, cover and let simmer for 30 minutes,or until grains are plump and tender and has sucked up all the liquid. Set aside (or, if you like, prepare a day or two ahead and keep covered and refrigerated).
  • From here on in, everything goes quick. Heat vegan margarine in a skillet over medium-high heat, stirring occasionally, until it starts to turn golden and smell all nice and toasty and buttery. Add the garlic and onion and pepper flakes. Reduce heat to medium and cook, stirring, until vegetables soften and turn translucent, about 7 minutes.
  • Add the sliced mushrooms, stirring for a few minutes, until they darken. Then cover and reduce heat to low. Let vegetables cook and mellow for 15 to 20 minutes. They can do it unassisted. Do some gentle stretches while you wait. Breathe.
  • Remove the lid. The mushrooms will have produced some self-created broth. Excellent. Bring heat back to medium-high. Add the dandelion greens by the handful. Stir until the greens wilt but are still a deep and lovely green, no more than 5 minutes.
  • Tip in the rice and chopped sage leaves. Fold to combine. Season generously with sea salt and pepper, and a gilding of truffle oil, should you have such a thing.