- 2 tablespoons olive oil
- 2 tablespoons butter
- 8 ounces mushrooms, chopped
- 1 shallot, diced
- 2 garlic cloves, minced
- 3-4 sprigs fresh thyme, with the leaves removed from the stems
- 2 tablespoons white flour
- (Optional) 2 tablespoons dry white wine
- 2 cups vegetable stock
- 1 cup heavy cream
- ½ cup Greek yogurt OR sour cream
- Pinch of Nutmeg
- 1 pound fresh green beans, trimmed and cut into halves or thirds, depending on size.
For the Brown Rice Bowl:
- ½ cup frozen green peas
- 1 cup cooked brown rice
Pumpkin seeds:
- Toss ¼ cup of seeds with 1 teaspoon of olive oil and a dash of onion salt.
- Roast in the oven at 375 degrees for approximately 10 minutes, until toasted.
For the Casserole:
Instructions
- 1 cup cooked brown rice
- ¼ cup grated Parmesan cheese
Instructions
- Heat the olive oil and butter in a pan set over medium heat.
- Add the mushrooms to the pan, and cook until brown and the water has mostly evaporated. Add the shallots to the pan, and cook for an additional 2-3 minutes.
- Add the garlic and thyme to the pan and cook for an additional minute.
- If using, pour in the wine, scraping any brown bits that have accumulated on the bottom of the pan.
- Sprinkle in the flour and allow it to 'toast' for a minute or so.
- Slowly stir in the vegetable stock, and cook for approximately 10 minutes, until the liquid is heated through, and the gravy slightly thickened.
- Whisk in the cream, yogurt, and nutmeg.
- Add the beans to the pan, and cook for approximately 4-5 minutes (Or longer, if you want the beans to be softer!), just until everything is warm and the beans turn a bright green color.
- Serve immediately.
- If making a bowl - with peas - stir in the frozen peas , and pour the gravy over the brown rice. Top with pumpkin seeds.
- If making a casserole, stir in the rice and pour the mixture into a baking dish. Top with Parmesan cheese and place under the broiler, just until the gravy is bubbles and the cheese begins to brown.
Source: JJ Begonia
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