For those people who still want all the flavor of stuffing, but none of the bread, get ready for a treat! My bread-free stuffing is delicious and so versatile.
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.