Wild Rice & Mushroom Stuffing
Cooking time: About 1 hour
10g dried autumn mushrooms
1-2 Tbsp olive oil
1 large shallot, diced
2-3 large cloves garlic, minced
1 C wild rice
1 bay leaf
1-3 tsp dry seasonal herbs (e.g. sage, thyme, rosemary)
Optional: 1 rib diced celery, handful of dried cranberries, roasted chestnuts
salt and pepper to taste
Soak mushrooms in 3C hot water for 20 minutes; when plumped, squeeze to remove excess water from mushrooms, reserving all liquid. Saute mushrooms in 1Tbsp olive oil a heavy-bottomed saucepan over medium heat, until slightly browned. Remove mushrooms from pan, set aside.
Add to pan: shallot, garlic, and celery, cranberries, if using. Cook until shallot is soft, aprox. 5 minutes. Add wild rice and bay leaf to veggies and stir to coat with oil (add an additional Tbsp of olive oil if necessary); add seasonal herbs and continue stirring until rice has turned slightly translucent.
Add mushroom soaking water to pot and bring to boil over medium-high heat. Cover, turn heat to low, and cook undisturbed for about 30 minutes. If needed, add water and continue cooking, checking every 5 minutes for doneness. When rice has puffed up and tender, remove from heat.
Combine rice and mushrooms, season with salt and pepper to taste, and add chestnuts if desired.
For best results, allow to cool before using to stuff your favourite winter squash or seitan roast.
Vegan and Gluten-free