RICE & MUSHROOM STUFFING
I used to make my favorite sausage dressing (recipe in my box) but then I became a vegan and also wanted to use a whole grain rather than bread crumbs. I found this one at Detoxinista.com. It looks like a good one to me so I am saving it here. When I make it, I am going to leave out the oil and nuts but the rest of it sounds...
Provided by Marcia McCance
Categories Rice Sides
Time 1h
Number Of Ingredients 14
Steps:
- 1. Detoxinista.com's instructions. (See step 2 for Instant Pot version) Combine the rice and vegetable broth, bring to a boil, then cover and simmer for 35-40 minutes. Cook until liquid is absorbed.
- 2. INSTANT POT VERSION: I have tried this in my pressure cooker (Instant Pot) and the brown rice needs to be cooked first with 1 cup rice to 1.5 cups liquid. Follow the orig recipe from step 2 on.
- 3. Saute the onion and celery in the coconut oil until tender, about 8 minutes. Add in the garlic, mushrooms, sage, thyme, and salt, and saute another 8 to 10 minutes, until the mushrooms are tender.
- 4. Combine the cooked rice and mushroom mixture, and stir in the apple, cranberries, and pecans, if using. Adjust any seasoning to taste, and serve warm.
- 5. 4. Leftovers can be stored in the fridge in a sealed container
- 6. NOTE: Detoxinista.com said: • Since cranberries are so tart, they are almost always sweetened in some way. I like to look for cranberries that are sweetened with fruit juice, but you can also use raisins if you'd prefer to add a dried fruit that isn't sweetened, or omit them all together. Austin has already requested this stuffing for dinner twice in the past week, so I hope you enjoy it as much as we have!
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Ti Ti
[email protected]This stuffing is a great way to use up leftover rice and mushrooms. It's also a very affordable dish to make.
aurora spinks
[email protected]This stuffing is delicious! I love the combination of flavors and textures.
RAKIBB
[email protected]I'm not sure what I did wrong, but my stuffing turned out really dry. I followed the recipe exactly, so I'm not sure what happened.
Wallace Kabage
[email protected]This stuffing is easy to make and it's always a crowd-pleaser. I've been making it for years and it's never let me down.
Isagontle Willemse
[email protected]I made this stuffing for a potluck and it was a huge hit! Everyone asked for the recipe.
Sam Brooks
[email protected]This stuffing is a great base recipe. I like to add some chopped nuts and dried cranberries for a little extra crunch and sweetness.
Raj Bablo
[email protected]I tried this recipe and it was a disaster. The stuffing was dry and tasteless. I wouldn't recommend it.
Sabrina Gidney
[email protected]This stuffing is okay, but I've had better. The rice was a little too mushy for my taste and the mushrooms were a bit bland.
Foyjul Alom
[email protected]I'm not a big fan of stuffing, but I have to say, this recipe is pretty good. The rice is cooked perfectly and the mushrooms are very flavorful.
Medul Ain
[email protected]This stuffing is a great way to use up leftover rice and mushrooms. It's also a very affordable dish to make.
Tausif Anayat
[email protected]I made this stuffing for the first time last year and it was a huge success. Everyone loved it! I'm definitely making it again this year.
MST Shirina Akhtar
[email protected]This stuffing is so easy to make and it tastes amazing! I love the combination of rice, mushrooms, and herbs. It's the perfect side dish for any holiday meal.
Nelson C Ruzzy
[email protected]I've made this stuffing several times now and it's always a crowd-pleaser. It's easy to make and always turns out delicious. I usually add a little extra garlic and onion, and sometimes I'll also add some chopped celery or carrots. It's a great way t
mdakas miya
[email protected]This stuffing was a hit at our Thanksgiving dinner! I made it exactly as the recipe said and it turned out perfectly. The rice was cooked to perfection and the mushrooms were flavorful and juicy. I especially loved the addition of the herbs and spice