California is known for it’s wine country in Northern California, and for it’s magnificent, year round produce from Central and Southern California and for it’s healthy cuisine. All of these elements come together in this hearty vegan, rice and vegetable dish.
INGREDIENTS
1 1/2 cups of fresh sliced white mushrooms
1/4 cup white wine for mushrooms
Salt & Pepper to taste for mushrooms
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1 cup long grain rice, uncooked
2 cups salted water for rice.
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1 (6-ounce jar) marinated artichoke hearts
1 medium red onion, minced
3 tablespoons sherry
1 cup dry white wine for onion mix
1 bunch of skinny asparagus rinsed and bias slice into 1/2 inch segments (discard woody bottoms)
1 teaspoon dried basil
1 teaspoon salt
freshly ground pepper, to taste
1 large ripe heirloom tomato diced
INSTRUCTIONS
Drain artichoke hearts and reserve marinade.
Chop artichoke hearts and set aside.
Cook the rice according to package directions to make 3 cooked cups, hold until needed.
In a large skillet sauté sliced mushrooms in a little olive oil, once glazed and starting to look cooked, add 1/4 cup of white wine. Stirring occasionally, allow all of the wine to absorb into the mushrooms, lightly season with salt and pepper, stir well, then remove and set aside.
In the same skillet, heat reserved artichoke marinade for 20 seconds, then add the minced onion.
Over medium heat, cook onion until a dark golden brown, about 3 to 5 minutes.
Add the sherry, white wine and bring to a boil.
Add asparagus segments, basil, salt and pepper and cook for 5 minutes.
Add diced tomatoes, chopped artichoke hearts, mushrooms and cooked rice, tossing gently to mix.
Serve hot.
(Source: from The Atkinson Family Cookbook)
