Hey dudes. It's been a long time. Eventually I'll get back to baring my soul on these pages but in the interim it's almost Thanksgiving and that makes it a good time to repost my favorite stuffing recipe. This one is gluten free and can be made vegan if you can come up with a decent butter substitute. You vegans are so resourceful.
xo,
C
Wild Rice Stuffing with Cranberries and Pecans
(adapted from http://www.epicurious.com/recipes/food/views/Wild-Rice-Stuffing-with-Hazelnuts-and-Dried-Cranberries-102482)
1/2 cup (1 stick) butter
2 onions, chopped
1 garlic clove, minced
6 3/4 cups low sodium organic vegetable broth
4 cups Lundberg Wild Blend rice (this stuff is fantastic but other wild rice will do if you must)
2 cups dried cranberries
3/4 cup chopped pecans
2 tbsp chopped fresh thyme
Melt
the butter in a big stock pot, then toss in the onions and garlic and
saute for a few minutes until the onions are starting to get
translucent. Add vegetable broth and bring to a boil. Add rice, stir,
add a little salt (maybe a pinch or two), then cover and simmer for
40-45 minutes.
When most of the liquid has been absorbed, mix in
the cranberries, pecans, and fresh thyme. Season to taste with salt and
pepper. Turn the whole mixture out into a baking dish and cover with
buttered foil. At this point you can stick it in the fridge if you're
making it ahead. About an hour before serving, remove from the fridge
and put the dish and foil into a 350 degree oven for about 30-40 minutes
or until warmed through. Serve and enjoy!
