Vegan Risotto with Crimini Mushrooms and Spinach

My Aunt Sydney, aka the CAPS San Diego Coordinator, is a pawsome vegan who shared this yummy recipe with Mother.

1 ½ cups jasmine rice
3 ½ cups water
1 bunch spinach, coarsely chopped
¼ cup sesame oil
1 ½ cups red onion, diced
2 tablespoons garlic, minced
1 cup white wine
1 cup crimini mushrooms, chopped
¾ teaspoon caraway seeds
6 tablespoons tahini
1/3 cup tamari
2 tablespoons lemon juice

Preheat oven to 350. Combine rice and water, bring to boil, then lower the heat to a simmer and cover for 30 minutes.

Saute onions and garlic in oil until browned, add wine and reduce liquid by one third or less. Add mushrooms and caraway and sauté for one minute. Add spinach and sauté until wilted, then remove from heat.

Mix tamari, lemon and tahini, then combine with the sautéed ingredients and rice, and mix again. Place into a covered 8×8 oiled baking dish (or larger), and bake for 25 to 30 minutes. Uncover and bake for 5 minutes to brown top.

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