rice & mushroom stuffing

Name: Rice & Mushroom Stuffing
Prep time: 10 min
Cook time: 50 min
Yield: 3
Cuisine: American
Ingredients: 1 cup(s) brown & wild rice blend (or 1 cup brown rice); 2 1/4 cup(s) vegetable broth or water (pressure cooker version uses only 1.5 cups); 1 tablespoon(s) coconut oil (i am not using); 1 large chopped yellow onion; 3 stalk(s) chopped celery (i will double that); 2 clove(s) minced garlic; 8 ounce(s) sliced mushrooms; 1 pinch(es) ground sage (or to taste) (orig used 3 tbs fresh chopped sage); 1 pinch(es) thyme, dried (or to taste) (orig used 1 tbs fresh chopped thyme); 1 pinch(es) poultry seasoning (optional) (not in the orig recipe); 1 teaspoon(s) salt; 1 large diced apple (any kind you like); 1/2 cup(s) dried cranberries; 1/2 cup(s) chopped pecans or walnuts (i will leave out)

16 Pinches

Marcia McCance

Stone Mountain, GA

Updated on Nov 8, 2017

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.

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prep time 10 Min

cook time 50 Min

method Pressure Cooker/Instant Pot

yield 3-4 serving(s)

Ingredients

1 cup brown & wild rice blend (or 1 cup brown rice)
2 1/4 cups vegetable broth or water (pressure cooker version uses only 1.5 cups)
1 tablespoon coconut oil (i am not using)
1 large chopped yellow onion
3 stalks chopped celery (i will double that)
2 cloves minced garlic
8 ounces 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 teaspoon salt
1 large diced apple (any kind you like)
1/2 cup dried cranberries
1/2 cup chopped pecans or walnuts (i will leave out)

How To Make rice & mushroom stuffing

Step 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.

Step 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.
Step 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.
Step 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.
Step 5

4. Leftovers can be stored in the fridge in a sealed container
Step 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!
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