Mushroom and Rice Stuffing Recipe

Mushroom and Rice Stuffing Serves 6

This is my favourite gluten-free stuffing recipe, because anyone sensitive to gluten or who has Celiac's Disease, shouldn't be deprived of enjoying a holiday feast with their family and friends.

• 2 Tbsp. Olive Oil

• 1 Yellow Onion, finely chopped

• 4 Celery Stalks, finely sliced

• 2 Cups Mushrooms, sliced

• 1 ½ Cups White Rice

• 3 Cups Vegetable Broth

• 2 Tsp. Dried Sage

• 2 Tsp. Dried Rosemary

• 2 Tsp. Dried Parsley

• Sea Salt & Freshly Ground Black Pepper to taste

1. Heat oil in a large saucepan over medium heat. Add onion, celery, and mushrooms; cook and stir until the vegetables are soft, about 5 minutes.

2. Add broth, sage, rosemary, parsley, sea salt, black pepper, and rice; bring to a boil.

3. Reduce heat to medium-low, cover, and simmer until water is absorbed and rice is just slightly undercooked, 15 minutes. Stir, taste, and adjust seasonings if desired.

4. Cool completely before using to stuff the turkey, or, if you're having a vegan meal, transfer stuffing to a casserole dish, cover, and place in a preheated 350° oven for 30 minutes, remove cover and heat another 10 minutes.

5. Enjoy warm.