Mushroom and Wild Rice Hotdish

• 1/2 cup uncooked wild rice and brown rice blend
• 1 1/2 tsp. vegetable oil
• 1 medium onion, chopped (1 cup)
• 1 large stalk celery, diced ( 1/2 cup)
• 3 cloves garlic, minced (1 Tbs.)
• 1 lb. button mushrooms, sliced
• 1 tsp. grated lemon zest
• 1 cup creamy portobello mushroom soup, such as Imagine
• 2 Tbs. lemon juice
• 6 oz. Quorn Chikn Tenders (2 cups)
• 13 cup vegan sour cream
• 2 Tbs. panko breadcrumbs

1. Bring 1 cup water to a boil in medium saucepan.
2. Stir in rice, reduce heat to medium-low, and simmer 30 to 40 minutes, or until rice is tender.
3. Meanwhile, heat oil in large skillet over medium heat.
4. Add onion, celery, and garlic.
5. Cook 5 to 6 minutes, or until onion is soft.
6. Add mushrooms and lemon zest.
7. Cook 4 to 6 minutes, or until mushrooms are soft and beginning to brown.
8. Season with salt and pepper, if desired.
9. Stir in mushroom soup and lemon juice.
10. Remove from heat, and stir in Chikn Tenders, rice, and sour cream.
11. Spoon into 8-inch-square baking dish, and top with breadcrumbs.
12. Preheat oven to 375F.
13. Place casserole on baking sheet.
14. Bake 25 to 35 minutes, or until golden brown on top and bubbly in center.
15. Frozen cooking instructions: Preheat oven to 375F.
16. Cover casserole with foil, and place on baking sheet.
17. Bake 1 hour, or until filling bubbles and top is golden.
18. Remove foil during last 15 minutes of baking.
19. Let stand 5 minutes before serving.

rice, vegetable oil, onion, stalk celery, garlic, button mushrooms, lemon zest, mushroom soup, lemon juice, quorn chikn, sour cream, breadcrumbs

Taken from www.vegetariantimes.com/recipe/mushroom-and-wild-rice-hotdish/ (may not work)