Wild Rice Stuffing

Serves 6-8

This rice-based stuffing offers all the comforts and flavors of a traditional bread-based stuffing dish but is perfect for those looking for a nutritious, gluten-free alternative.

The fresh herbs and sautéed celery and onion give this recipe a classic stuffing flavor, while the dried cranberries offer a hint of sweetness, and the pecans add a nutty crunch.

1 8oz box of wild long-grain rice

3 tablespoons extra virgin olive oil

1 medium yellow onion

3 stalks of celery

10 baby portobello mushrooms

2 cloves of garlic

1 teaspoon salt

1 tablespoon fresh rosemary

1 tablespoon fresh thyme

1 tablespoon fresh sage

1⁄2 cup dried cranberries

1⁄2 cup pecans

Parsley for garnish

Cook the box of rice according to the package instructions.

Begin meal prep by finely dicing up the onion, garlic, celery, and mushrooms.

Heat olive oil in a large ceramic pot. Sauté the onions until translucent. Add in the garlic, celery, and mushrooms, and continue to sauté until the celery is soft. Stir frequently to prevent garlic from burning.

While vegetables are cooking, finely chop up the herbs and add to the pot. Save the fresh parsley for garnish at the end.

Toast the pecans dry in a pan on medium heat, stirring them frequently.. They are done when they turn slightly brown and have an aroma. Chop up the pecans and add them to the pot.

Add the rice when it is done cooking, as well as the cranberries, and stir all the ingredients

together.

This dish can be made ahead of time and reheated; just leave out the cranberries and toasted pecans and add those just before serving.