This is a great gluten free alternative to traditional stuffing. It was incredibly easy and delicious. It could easily be made vegan if you substitute oil for the butter.
2 cups of Lundberg dry Wild Rice Blend
1 quart of chicken broth
1 Tablespoon of minced fresh sage, or 1 teaspoon dried
1/4 cup of minced fresh parsley, or 1 rounded Tablespoon dried
Cook the rice according to the package using the broth, herbs, and 1 teaspoon of salt if broth is not salted.
4 Tablespoons butter, divided
1 onion, diced
5 large ribs of celery, diced
1/2 lb of mushrooms, halved and sliced
Saute the onion in the butter till translucent, add the celery, then the mushrooms, waiting a few minutes in between. Stir every minute or so, cooking till all the liquid has steamed off and the veggies are starting to brown. Add in to the cooked rice and serve.
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