Janet Perry RHN, CSNC
Mushroom and Wild Rice Stuffing Recipe
Mushroom and Wild Rice Stuffing Serves 6
This is my favourite gluten-free stuffing recipe, as anyone sensitive to gluten or who has Celiac's Disease, shouldn't be deprived of enjoying a holiday feast with your family and friends.
2 Tbsp. Olive Oil
1 Yellow Onion, finely chopped
4 Celery Stalks, finely sliced
2 Cups Mushrooms, sliced
1 ½ Cups Wild 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
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.
Add broth, sage, rosemary, parsley, sea salt, black pepper, and rice; bring to a boil.
Reduce heat to medium-low, cover, and simmer until water is absorbed and rice is just slightly undercooked, 15 - 20 minutes. Stir, taste, and adjust seasonings if desired.
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.
Enjoy warm.
