Ingredients 2 cups cooked brown rice 8 ounces button mushrooms 4 cups low-sodium vegetable broth ½ teaspoon dried sage ½ teaspoon dried marjoram ½ teaspoon dried thyme 1 clove garlic 2 tablespoons fresh lime juice ⅛ teaspoon freshly ground black pepper Sea salt
Instructions 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. 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.