It’s not hard to see why rich brown gravy represents comfort food for people of many different backgrounds. This vegan gravy recipe gets its creamy, savory goodness from fresh mushrooms, dried spices, and—surprise!—cooked brown rice.
- 2 cups cooked brown rice (see note)
- 8 ounces button mushrooms, sliced (about 4 cups)
- 4 cups low-sodium vegetable broth
- ½ teaspoon dried sage
- ½ teaspoon dried marjoram
- ½ teaspoon dried thyme
- 1 clove garlic, minced
- 2 tablespoons fresh lime juice (from 1 to 2 limes)
- ⅛ teaspoon freshly ground black pepper
- Sea salt
- In a saucepan, combine the rice, mushrooms, and vegetable broth. Bring to a boil over medium-high heat, then reduce the heat to medium and simmer until the mushrooms are tender about 10 minutes.
- Remove from the heat and let cool slightly.
- Carefully transfer the mixture to a blender or food processor and blend until smooth. (Alternatively, leave the mixture in the pan and use an immersion blender to blend until smooth.)
- If necessary, return the mixture to the pan. Add the sage, marjoram, thyme, garlic, lime juice, pepper, and salt to taste.
- Cook over medium heat for 10 minutes to blend the flavors. Cover to keep the gravy warm, and serve with mashed potatoes, biscuits, or whatever dish calls for great gravy.
Note: How to Cook Brown Rice
Place the rinsed rice in a medium saucepan and add 2¼ times as much water as there is rice. Thus for 1 cup rice add 2¼ cups water.
Bring to a boil over high heat. Reduce the heat to low, cover the pan, and simmer for 45 minutes.
Remove the pan from the heat and let stand, covered, for 5 to 10 minutes. Fluff with a fork before serving or using in another recipe.
The cooked yield will be roughly three times the amount of dry rice. Thus 1 cup uncooked rice will yield about 3 cups cooked.