Brown Rice Gravy

This rich, herb infused, brown rice gravy is great anytime on grains and veggies, and is a particular favorite during the holidays. Try this with tofu or seitan for a delicious entrée.

• 1/3 cup olive oil
• 2 cloves of garlic, finely chopped
• 1 large shallot, finely chopped
• 6 tablespoons brown rice flour
• 2 1/2 cups vegetable broth
• 4 tablespoons tamari
• 2 tablespoons mirin
• 1 teaspoon finely chopped rosemary
• 1 teaspoon finely chopped thyme

Heat oil in a saucepan over medium heat. Add garlic and shallot and cook 5 minutes, until tender and translucent.

Add the rice flour, and stir thoroughly to make a paste or roux. Cook 5 minutes, stirring frequently, until mixture is golden and gives off a nutty fragrance. Be careful not to let it burn.

GRADUALLY add the broth, whisking constantly to prevent lumps. Add tamari, mirin, and herbs.

Bring the gravy to a boil. Reduce heat to simmer, and cook 5 minutes, stirring frequently, or until slightly thickened. If a smooth texture is desired, puree with a vertical blender.

Makes about 3 cups gravy.

Copyright 2008 by Jen Hoy

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