Tasty Brown Rice Stuffing / Vegan and Gluten free
Easy to make, tasty, and nutritious, this gluten-free and vegan stuffing is the perfect side at your holiday table.
Ingredients
- 1 cup brown rice or wild rice blend
- 2 cups water
- 1 Tbsp Better Than Bouillon paste or 1 bouillon cube You can also use 1/2 cup veggie broth + 2 Tbsp. Tamari
- 1/2 cup hot water
- 1 tsp orange zest
- 1/2 cup dried cranberries
- 1 Tbsp vegan butter
- 1 cup celery diced finely
- 2-3 scallions (green onions) diced
- 1 tsp poultry seasoning
- 1 tsp dried mushroom powder (Trader Joe's blend) optional
- 1/2 cup toasted pecans (or walnuts, almonds, or sunflower seeds) chopped into small pieces
- 2 tsp. fresh or dried thyme chopped finely
Instructions
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Cook your rice according to package directions. I always cook mine in the Instant Pot, but you can also use the stovetop method. You can also use pre-cooked rice.
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To a small bowl or glass measuring cup, dissolve the bouillon with 1/2 cup water.
Add the orange zest and the cranberries and set aside.
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Finely dice your celery, scallions, and fresh thyme. Set some of the scallions and thyme aside for topping.
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In a large skillet, melt the vegan butter and add the fresh ingredients and the poultry season and/or mushroom powder.
Cook until the onions begin to soften (about 5 minutes).
Add the pecans and the rice. Stir to combine and then add the broth and cranberries.
Cook until all the liquid is absorbed (about 3 minutes).
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Place in a large serving bowl and top with scallions, fresh thyme, and chopped pecans.
