rice & mushroom stuffing
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I used to make my favorite sausage dressing (recipe in my box) but then I became a vegan and also wanted to use a whole grain rather than bread crumbs. I found this one at Detoxinista.com. It looks like a good one to me so I am saving it here. When I make it, I am going to leave out the oil and nuts but the rest of it sounds lovely. It has many of the same ingredients that my old favorite had so I look forward to trying it out. I have made a few changes to the recipe to suite my kitchen and my taste. I also intend to cook mine in my Instant Pot so look for those directions at the bottom.
yield
3 -4
prep time
10 Min
cook time
50 Min
method
Pressure Cooker/Instant Pot
Ingredients For rice & mushroom stuffing
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1 cbrown & wild rice blend (or 1 cup brown rice)
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2 1/4 cvegetable broth or water (pressure cooker version uses only 1.5 cups)
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1 Tbspcoconut oil (i am not using)
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1 lgchopped yellow onion
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3 stalkchopped celery (i will double that)
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2 cloveminced garlic
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8 ozsliced mushrooms
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1 pinchground sage (or to taste) (orig used 3 tbs fresh chopped sage)
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1 pinchthyme, dried (or to taste) (orig used 1 tbs fresh chopped thyme)
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1 pinchpoultry seasoning (optional) (not in the orig recipe)
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1 tspsalt
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1 lgdiced apple (any kind you like)
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1/2 cdried cranberries
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1/2 cchopped pecans or walnuts (i will leave out)
How To Make rice & mushroom stuffing
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1Detoxinista.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.
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2INSTANT 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.
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3Saute 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.
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4Combine the cooked rice and mushroom mixture, and stir in the apple, cranberries, and pecans, if using. Adjust any seasoning to taste, and serve warm.
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54. Leftovers can be stored in the fridge in a sealed container
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6NOTE: 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!
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