Wild Rice Mushroom Dressing
This delicious dressing is perfect for a Thanksgiving holiday meal, and it's gluten free and vegan!
Cook time: 1 hour 10 minutes
Yield: about 3 cups
Ingredients
-
1/2 ounce dried porcini mushrooms
1/2 cup hot water
1 cup organic wild rice blend
2 cups organic mushroom broth
2 tablespoons organic canola oil
4 ounces fresh crimini (baby bella) mushrooms, cleaned and chopped
1/2 cup finely chopped onions
1/4 cup finely chopped celery
1/4 cup minced shallots
1 tablespoon minced garlic
1/4 cup chopped fresh or frozen cranberries
1/4 cup minced fresh parsley
1/2 teaspoon dried thyme
1/2 teaspoon dried sage
sea salt and fresh ground pepper to taste
Instructions
- Soften dried mushrooms in hot water 20 minutes or until soft. Drain and coarsely chop. You can use the soaking liquid as part of the rice cooking liquid.
- Rinse rice. Put rice and mushroom broth in a pot with a tight-fitting lid. Bring to a boil, reduce heat, cover, and simmer 45 minutes or until al dente.
- Preheat oven to 350°F. Grease an 8-inch square baking dish.
- Heat oil in a medium skillet over medium-high heat. Add fresh mushrooms, onions, celery, and shallots and cook, stirring, 5 minutes or until softened.
- Combine all ingredients. Add salt and pepper to taste.
- Put into the prepared baking dish, cover, and bake 20 minutes or until flavors are blended and stuffing is hot.
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