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Mushroom Walnut Au Gratin

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“This is a recipe printed in the San Jose Mercury News HomePlates column, listed as being from the now-defunct Good Earth restaurant chain. It is a hearty vegetarian dish which I remember enjoying in college. I have not made this recipe yet, I won't find enough takers at my house right now, but wanted to get it posted so it doesn't get lost again.”
1hr 30mins

Ingredients Nutrition


  1. For pilaf:
  2. Heat oil in 2 quart saucepan.
  3. Stir in rice and cook and stir until it begins to brown.
  4. Add onion, stirring until lightly browned.
  5. Add bouillon cube, salt, ginger, oregano and water, stirring to combine.
  6. Cover and lower heat to simmer.
  7. Cook until rice is just tender, about 30 minutes.
  8. For mushroom/walnut mixture:
  9. Preheat oven to 400 degrees.
  10. Heat oil in large skillet over medium high heat, add walnuts and stir until lightly browned.
  11. Remove with slotted spoon and reserve.
  12. Add onions and mushrooms to oil and brown lightly, remove with slotted spoon and reserve.
  13. Add broccoli and saute until crisp-tender, about 8 minutes.
  14. Stir in onions, mushrooms, water chestnuts and garlic.
  15. Remove from heat and add walnuts, soy sauce and sour cream.
  16. Stir lightly to coat vegetables.
  17. Spread brown rice pilaf in greased, shallow 2 1/2 quart baking dish.
  18. Cover with vegetable mixture, and sprinkle evenly with cheeses.
  19. Bake until cheese melts, about 20 minutes.
  20. Serve garnished with orange slices.
  21. Cooking time below is approximate, as I think you can do the pilaf and mushroom mixture concurrently.

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