Porcini brown rice with roasted root vegetables and balsamic syrup from The New Vegan Cookbook: Innovative Vegetarian Recipes Free of Dairy, Eggs, and Cholesterol by Lorna J. Sass and Jonelle Weaver

  • bay leaves
  • fennel
  • leeks
  • red onions
  • parsnips
  • dried porcini mushrooms
  • baby carrots
  • short-grain brown rice
  • red potatoes
  • black barley
  • dried mixed Italian herbs
  • dried rosemary
  • balsamic syrup
  • EYB Comments

    Can substitute dried thyme or marjoram for rosemary, onions for leeks, celery for fennel, and red rice or additional brown rice for black barley. See recipe for variation.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute dried thyme or marjoram for rosemary, onions for leeks, celery for fennel, and red rice or additional brown rice for black barley. See recipe for variation.

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