[piosenniel]

Wild Mushroom Torte

2/3 C. brown rice
1 3/4 C. water

3/4 lb. red or yellow potatoes, unpeeled, scrubbed, and cut into 1" cubes
1 C. water
1/4 C. (60 ml) raw walnut pieces
1/2 C. (120 ml) raw pecan pieces
1 large onion, diced
3/4 lb. Portabella mushrooms, chopped (about 4 large mushrooms)
1/2 lb Chanterelle and Shiitake mushrooms combined (or any combo of wild mushrooms)
1/3 C. water
1 t. ground sage
1/8 t. each garlic powder, rosemary, thyme ground
1/4 t. ground black pepper
2 T. extra virgin olive oil
1 1/2 T. soy sauce or tamari to taste

2 medium tomatoes, sliced
Red Swiss chard (or any pretty greens)
Orange slices


Mushroom Sauce
8 oz. ( fresh button mushrooms, sliced)
1 3/4 C. water
1/4 C. Tamari or soy sauce
1/4 C. dry red wine
2 T. lemon or lime juice
3 T. cornstarch
3 T. water

To Prepare:

1.) Lightly oil a 9 1/2-inch springform pan and set aside.

2.) Combine brown rice, water in a 2-quart saucepan. Cover, and bring to a boil over high heat. Turn heat to low and steam for 50 - 60 minutes until rice is tender.

3.) Combine potato cubes, water, and salt in a 2-quart saucepan. Cover, and bring to a boil over high heat. Turn heat down to simmer, and cook 5 - 7 minutes until fork tender. Using a slotted spoon, remove potatoes to a medium bowl, and set aside.

4.) Toast nuts in a non-stick skillet over high heat, tossing continuously for about 1 to 2 minutes, and immediately remove to a dish to cool. Set aside.

5.) In a large skillet, sauté onion, mushrooms, , water, seasonings, pepper, and olive oil together until onions are transparent, about 5 - 7 minutes, stirring frequently. Drain off and reserve any excess liquid. Add soy sauce and mix well.

6.) Mash potatoes. Add to onions and mushrooms. Add toasted nuts and cooked rice. Mix well to combine ingredients. Adjust seasonings.

7.)Press mixture firmly into springform pan. Arrange tomato slices over the top, Bake uncovered at 375 for 1 hour. Run clean knife around edge and unmold onto a platter lined with red Swiss chard. Decorate platter with orange slices. Makes 6 to 8 servings.

For mushroom sauce:

1.) Combine mushrooms, water, tamari, red wine, and lemon juice in a saucepan, and bring to a boil.

2.) Turn heat down slightly and simmer for 5 minutes.

3.) Combine cornstarch and water in a small bowl and add to bubbling sauce, stirring constantly, until thickened to desired consistency, about 1 minute.

4.) Serve on the side, over slices of the torte. Makes about 2 1/4 cups.