Wild Rice Mushroom Dressing

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

  1. 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.
  2. 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.
  3. Preheat oven to 350°F. Grease an 8-inch square baking dish.
  4. 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.
  5. Combine all ingredients. Add salt and pepper to taste.
  6. Put into the prepared baking dish, cover, and bake 20 minutes or until flavors are blended and stuffing is hot.
Adapted from Wild Rice and Porcini Stuffing, The 1997 Joy of Cooking, Becker, Becker and Rombauer.

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