NYC apartment = no grill. By all means, use one if ya got one.
Tip: Serve with arugula and tomatoes splashed with balsamic vinegar, and cranberry wild rice with toasted almonds and pumpkin seeds (pictured). Or, choose your favorite flavorful side dish and salad.
Pan-Seared Portobellos with Marjoram and Thyme
- 4 portobello mushrooms, cleaned and stems trimmed to be flush with caps
- ⅛- ¼ cup Earth Balance or olive oil (depending on size of mushrooms)
- ½ teaspoon dried thyme leaves
- ½ teaspoon dried marjoram leaves
- salt and freshly ground black pepper, to taste
- In a large skillet, place Earth Balance or olive oil, thyme and marjoram. Heat until mixture begins to bubble.
- Add mushrooms (with the top side down) and reduce to medium heat. Cover, and cook 3 minutes. Turn mushrooms and cook flip side until tender when pierced with a knife (3-5 minutes).
- Serve hot -- whole, sliced in half, or sliced in strips.
One of my autumn favorites, and perfect for the holidays.
Cranberry Wild Rice with Toasted Almonds and Pumpkin Seeds
- 1 cup uncooked wild rice
- 2 ½ cups water
- 1 tablespoon Earth Balance spread
- 1 ½ cups chopped yellow onion
- 2 ½ cups vegetable broth, heated
- 2-3 cloves of garlic, finely chopped
- ¼ teaspoon salt
- 1 cup dried cranberries
- ½ cup slivered almonds
- ½ cup pumpkin seeds
- Preheat oven to 350 degrees.
- Clean wild rice by putting it in a strainer and running cold water over it, tossing it around with your fingers.
- Lightly coat an 8” x 8” x 2” baking dish with olive oil.
- Place wild rice and water in a 2-quart saucepan. Heat until boiling, stirring occasionally, then reduce heat to low. Cover and cook for 30 minutes, then drain (rice should not have absorbed all the water).
- Heat Earth Balance in a skillet. Cook onion over medium heat for just a few minutes until it gets a bit translucent and tender. Do not caramelize or overcook.
- Mix wild rice and onion mixture in prepared baking dish.
- Combine heated vegetable broth, salt, and garlic and pour over rice mixture.
- Cover and bake 1 hour and 15 minutes. Stir in cranberries. Recover and bake another 15 minutes (or until water is absorbed).
- In a dry skillet, spread almond slivers and pumpkin seeds in a single layer. Place over a medium heat, making sure to move them frequently so they don’t burn (this should only take a few minutes).
- Toss almond and pumpkin seed mixture into rice mixture and serve immediately.