rice & mushroom stuffing

a recipe by
Marcia McCance
Stone Mountain, GA

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.

serves 3-4
prep time 10 Min
cook time 50 Min
method Pressure Cooker/Instant Pot

Ingredients For rice & mushroom stuffing

  • 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 lg
    chopped yellow onion
  • 3 stalk
    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
  • 1 lg
    diced apple (any kind you like)
  • 1/2 c
    dried cranberries
  • 1/2 c
    chopped pecans or walnuts (i will leave out)

How To Make rice & mushroom stuffing

  • 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!