Wild Rice and Mushroom Stuffing

[Guest guest]

Wild Rice and Mushroom Stuffing

Makes 8 - 10 servings

Source: A Poultryless Poultry Potpourri by Karen Davis

Previously posted to: www.tazarat.com

 

1/2 lb. mushrooms, cleaned and sliced

1 cup wild rice

1 cup long-grain brown rice

2 large onions, chopped

1 cup celery, chopped

2 cups stock or water

1 cup pecans, toasted and coursely chopped

1/4 cup parsley, minced

1 tsp. salt

1 tsp. each: sage, marjoram, savory, white pepper

2 tsp. celery seed

3/4 stick vegan margarine

 

In a large heavy skillet or stock pot, melt half the margarine over medium

high heat. Add the mushrooms and saute for 5 minutes. Set aside.

 

Melt the remaining margarine over medium heat. Add rices, onions, and

celery. Cook over medium heat for 5-10 minutes, stirring occasionally. Add

the stock or water and bring to a boil. Reduce heat, cover the pot, and

simmer for 25 minutes or till the stock is completely absorbed and the rice

is tender.

 

Stir in the pecans and seasonings, and mix thoroughly. Bake about 45 minutes

covered at 350 in a casserole dish.

 

As part of a Thanksgiving meal, this goes well with nutritional yeast gravy.

 

 

http://www.Christian-Vegan-Cooking

http://www.

http://www.VintageVeganTea

http://www.VeganMenus4HealthyLiving

http://www.AllNaturalSweetenerRecipes