RICE & MUSHROOM STUFFING

Rice & Mushroom Stuffing image

Provided by Marcia McCance

Time 1h

Number Of Ingredients 14

1 c brown & wild rice blend (or 1 cup brown rice)
2 1/4 c vegetable broth or water (pressure cooker version uses only 1.5 cups)
1 Tbsp coconut oil (i am not using)
1 large chopped yellow onion
3 stalk(s) chopped celery (i will double that)
2 clove minced garlic
8 oz sliced mushrooms
1 pinch ground sage (or to taste) (orig used 3 tbs fresh chopped sage)
1 pinch thyme, dried (or to taste) (orig used 1 tbs fresh chopped thyme)
1 pinch poultry seasoning (optional) (not in the orig recipe)
1 tsp salt
1 large diced apple (any kind you like)
1/2 c dried cranberries
1/2 c chopped pecans or walnuts (i will leave out)

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!