INSIGHT & INTUITION: MEDICINE FOR TODAY'S WOMAN

Wild Rice Stuffing (Bread-Free)

Wild Rice Stuffing (Bread-Free)

 

Muneeza Ahmed

Wild Rice Stuffing (Bread-Free)

Muneeza AhmedMuneeza Ahmed
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.

Ingredients
  

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.
Tried this recipe?Leave a comment!

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

Chutneys and Sauces

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Muneeza Ahmed

Hi, I'm Muneeza

I’m humbled to have supported over 11,000 people in 86 countries (and counting) to heal with the perfect blend of education, support and community. If you’re ready for your journey from hope to deep healing, you’re in the right place.

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Muneeza Ahmed - Medicine Woman
Healing is my living, my purpose and my path. I’m humbled to have supported over 9,000 people in 72 countries (and counting) to heal with the perfect blend of education, support and community. If you’re ready for your journey from hope to deep healing, you’re in the right place. LEARN MORE
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Muneeza Ahmed - Medicine Woman
Healing is my living, my purpose and my path. I’m humbled to have supported over 9,000 people in 72 countries (and counting) to heal with the perfect blend of education, support and community. If you’re ready for your journey from hope to deep healing, you’re in the right place. LEARN MORE
Muneeza's Newsletter

Become an intuitive insider! Subscribe to be the first to find out about new books, recipes and receive exclusive discounts

Don’t speak english??

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Connect with me

MEDICAL DISCLAIMER: Muneeza Ahmed (“She,” “her,” or “Ahmed”), is not a licensed medical doctor, chiropractor, osteopathic physician, naturopathic doctor, nutritionist, pharmacist, psychologist, psychotherapist, or other formally licensed healthcare professional. Ahmed, does not render medical, psychological, or other professional advice or treatment, nor does she provide or prescribe any medical diagnosis, treatment, medication, or remedy. The information provided by Ahmed and Healthy Moon, LLC will not treat or diagnose any disease, illness, or ailment and if they should experience any such issues they should see their registered physician or other practitioner as determined by their own judgment.

You understand the information provided on this website is not a substitute for health care, medical or nutritional advice of any kind. You understand and agree that you are fully responsible for your own mental and physical well being, including your dietary choices and decisions. You agree to seek medical advice as determined by your own judgment before starting any program, any form of treatment or discontinuing use of any medications as prescribed by your medical practitioner.

Nothing in this website and/or programs should be construed as healthcare advice, medical diagnosis, treatment or prescription. Information or guidance provided by Ahmed, should not be construed as a promise of benefits, a claim of cures, or a guarantee of results to be achieved. Ahmed, makes no guarantees or warranties related to her products or services.

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