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An Imitation of Arthur's Portobellos & Chard Over Rice


Margaret's version of Arthur's recipe

Imagine juicy chunks of mushroom, steamed chard and flavorful rice---- a popular dish at our June potluck.


470 ml 2 c. long grain brown rice
1 large onion, diced
8 cloves garlic
30 ml2 T. olive oil
1-2 pounds tofu, cut into thin 1-inch squares
tamari sauce to taste
4 portobello mushrooms, cut up
large bundle of chard, cut up


Cook the rice in 4 c. vegetable broth, 40 minutes.

While the rice is cooking,
Saute onion and garlic in oil until nearly caramelized.
Add tofu and tamari to taste and saute until browned.
Add mushrooms and chard, cover, and steam until done.
Serve over rice.

Major Ingredients: