RICE & MUSHROOM STUFFING

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!