Wild Rice Stuffing

Wild Rice Stuffing

This stuffing can be served as a side dish and tastes amazing stuffed in a squash.

Ingredients:

2 chopped Celery stalks and leaves
1 cup sliced Leek
1-2 Tablespoon Margarine, Vegan Butter or Olive Oil
1 teaspoon ground sage
1 teaspoon ground Thyme Leaves
1/2 cup toasted walnuts
1 cup loosely packed chopped Spinach
1/2 cup dried Cranberries
1 teaspoon grated Ginger
2-3 cloves minced or crushed Garlic
1 cup chopped Mushrooms (Shiitake, Portabello/Portabella, or white will all do nicely)
1 Tablespoon tamari
Pepper to taste
1 cup Wild Rice
2 1/2 cups Vegetable Broth

Cook wild rice according to instructions on the box or bag, replacing the water (but respecting the measurements) with your vegetable broth.

In a frying pan, warm the oil/margarine and sauté celery, leeks, garlic and ginger until the whites of the leeks are tender and almost translucent.
Add mushrooms, sage and thyme.
Continue cooking for a 3-5 minutes.
Turn off heat and add spinach, cranberries and 2/3 of the walnuts. Stir well.

Once the rice is finished, add it to your mixture along with 1/4-1/2 cup vegetable broth so that it’s wet but not soupy.

If serving as a side dish, pour stuffing into a lightly oiled baking pan, sprinkle with remaing 1/3 walnuts and bake in a preheated oven at 375°F for about 20-25 minutes.

If you’re using this as a stuffing for squash, scoop mixture into squash and top with remaining walnuts before placing in the oven.

Enjoy!

This entry was posted in Holidays, vegan recipes, Vegan Side Dishes and tagged , , . Bookmark the permalink.

One Response to Wild Rice Stuffing

  1. Pingback: Stuffed Hubbard Squash | Sweet Vegan

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