wild rice stuffing
No holiday meal is complete without the stuffing. Our version is an easy healthy side dish that will complete any table and can easily be made in advance. Find all the classic stuffing flavours; onions, carrots, celery, sage, and thyme finished with toasted sage breadcrumbs.
Servings: 6 -8
- 3 cups wild rice cooked according to package
- 2 cups mushroom broth
- 1 tablespoon olive oil
- 3 stalks celery chopped
- 1/2 onion diced
- 4 carrots chopped
- 2 cloves of garlic minced
- 1 1/2 cups mushrooms finely chopped
- salt and pepper to taste
- 1 cup gluten free breadcrumbs
- fresh thyme
- fresh sage cut into ribbons
Cook rice according to package and substitute the water for mushroom broth
in a saucepan sautee onions, carrots and celery in olive oil until translucent about 5 minutes. add mushrooms, garlic and season with salt and pepper. Cook until browned. add fresh sage and thyme and cook an additional minute. Set aside
Once rice is finished combine all the ingredients into a serving dish that's oven safe.
In the same pan heat olive oil and cook sage until crisp about 1 minute, toss the breadcrumbs to toast slightly an additional minute. Place onto of rice and refrigerate if making ahead or serve immediately.