Meatless Monday: Gluten-Free & Vegan Wild Rice Stuffing

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It’s called “turkey day,” but most families include a few members that don’t eat meat; others avoid gluten, and poor vegans really suffer on Thanksgiving thanks to butter-laden side dishes. Let’s throw these family members a bone (or carrot stick) with a hearty and flavorful recipe for Gluten-Free & Vegan Wild Rice Stuffing.

Ingredients
3¼ cups water, divided
1¼ cups low fat, low-sodium vegetable broth
2 cups uncooked wild rice blend
1 teaspoon salt
4 teaspoons olive oil, divided
2 cups finely diced onions
2 cups finely diced celery
2 tablespoons Bell’s Seasoning (or similar salt-free poultry seasoning)
1 cup dried apricots, roughly chopped
1 cup diced apples
¾ cup dried cherries, roughly chopped
¾ cup dried cranberries, roughly chopped
½ cup currants
½ cup minced parsley, loosely packed
1 teaspoon black pepper
½ teaspoon hot red pepper flakes

Directions
Combine the water, low-sodium vegetable broth, rice, salt, and 2 teaspoons olive oil in a medium sauce pot and set it over medium-high heat until it reaches a boil. Cover the pot and reduce the heat to the lowest setting; steam for 25 to 30 minutes. Turn off the heat and allow the rice to sit for another 10 minutes before removing the cover. Fluff with a fork into a large bowl.

Meanwhile, heat remaining 2 teaspoons olive oil in a large saute pan, set over medium heat. Add the finely diced onions and celery; sweat for 5 minutes then season with Bell’s seasoning. Add all remaining ingredients and stir together over medium heat for 1 minute. Fold this mixture into the fluffed rice and serve warm.

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