Wild Rice Stuffing (Bread-Free)
Ingredients
- ½ cup wild rice, uncooked
- ½ cup brown rice, uncooked
- ½ cup pink rice, uncooked
- 2 sweet onions, diced
- 6 celery stalks, diced
- 2 carrots, thinly sliced
- 2 Tbsp coconut aminos
- 1 ½ cups vegetable broth (bonafide provisions, salt free)
- 1 cup water (or vegetable broth)
- 1 tsp onion powder
- 1 tsp garlic powder
- ½ tsp dried sage
- ½ tsp dried thyme
- ¼ tsp dried rosemary
- 1 tsp Sea Salt (optional)
- ⅛ tsp Veggie Pepper (Frontier Coop)
- ½ cup walnuts, chopped
- ½ cup pecans, chopped
- ½ cup dried cranberries
- ¼ cup pumpkin seeds
Instructions
- Rinse the wild, brown and pink rice with hot water, then place all three types of rice in a bowl and soak for a few minutes. This helps it cook faster.
- This recipe is a little different because I cook the rice in veggie broth. This adds so much flavor to the rice when not using oil or butter for cooking.
- If you don’t have access to pink rice, just use 1 cup of brown rice instead.
- Sauté the onions, celery and carrots in water or a splash of veggie broth.
- Add in all the spices: onion powder, garlic powder, sage, thyme, rosemary, and Veggie Pepper.
- Sauté until the onions become translucent, and the herbs and spices become fragrant. Add in the coconut aminos and mix well.
- Veggie pepper is a blend that contains some black pepper, onion, garlic, celery flakes and red bell pepper for a fun spicy pepper mix that is way less black pepper than is called for in many recipes yet adds that kick. Why are we looking for less black pepper? Because It is a stomach irritant.
- Strain the rice and add to the pan with the vegetables. Mix the rice in until even. Add in vegetable broth and cover
- Cook on low to medium heat for about 30 minutes.
- After 30 m, check to see if the rice is tender. If not, cook a little longer, and you may need to add a little more broth. Do not let the dish dry out.
- Once ready, add in the walnuts, pecans, and cranberries! Mix well.
Not everybody wants to use bread (even bread that doesn’t feed pathogens) during their holiday meals. So for those people who still want all the flavor of stuffing, but none of the bread, get ready for a treat! My wild rice stuffing (bread-free) is delicious and so versatile. I used to make this dish so much back in the day.
Wild rice stuffing can be a stand-alone side dish, or it can be stuffed in squash (acorn or honeynut work well), bell peppers, or portobello mushrooms, and become a beautiful main course.
While rice is not the most ideal option for everybody during their healing process, do keep in mind that it does not feed pathogens. Plus, the incredibly healing herbs and vegetables used in this recipe place it more on the healing side as opposed to just a filler food.
Ingredients
1/2 cup Wild Rice, uncooked
1/2 cup brown rice, uncooked
1/2 cup pink rice, uncooked
2 sweet onion, diced
6 celery stalks, diced
2 carrots, thinly sliced
2 Tbsp coconut aminos
1 ½ cups vegetable broth (bonafide provisions, salt free)
1 cup water (or vegetable broth)
1 tsp onion powder
1 tsp garlic powder
½ tsp dried sage
½ tsp dried thyme
¼ tsp dried rosemary
1 tsp Sea Salt (optional)
1/8 tsp Veggie Pepper (frontier coop)
½ cup walnuts, chopped
½ cup pecans, chopped
½ cup dried cranberries
1/4 cup pumpkin seeds
Directions
- Rinse the wild, brown and pink rice with hot water, then place all three types of rice in a bowl and soak for a few minutes. This helps it cook faster.
- This recipe is a little different because I cook the rice in veggie broth. This adds so much flavor to the rice when not using oil or butter for cooking.
- If you don’t have access to pink rice, just use 1 cup of brown rice instead.
- Sauté the onions, celery and carrots in water or a splash of veggie broth.
- Add in all the spices: onion powder, garlic powder, sage, thyme, rosemary, and Veggie Pepper.
- Sauté until the onions become translucent, and the herbs and spices become fragrant. Add in the coconut aminos and mix well.
- Veggie pepper is a blend that contains some black pepper, onion, garlic, celery flakes and red bell pepper for a fun spicy pepper mix that is way less black pepper than is called for in many recipes yet adds that kick. Why are we looking for less black pepper? Because It is a stomach irritant.
- Strain the rice and add to the pan with the vegetables. Mix the rice in until even. Add in vegetable broth and cover.
- Cook on low to medium heat for about 30 minutes.
- After 30 m, check to see if the rice is tender. If not, cook a little longer, and you may need to add a little more broth. Do not let the dish dry out.
- Once ready, add in the walnuts, pecans, and cranberries! Mix well.
- Serve stuffing in baked acorn squash or as a side all by itself.
This wild rice stuffing pairs beautifully with a number of different recipes from my Chutneys & Sauces eBook. Check them out and let me know what you think in the comments below.
I hope you enjoy this recipe as much as we do.
To your health & healing,
Muneeza
