Who says stuffing needs to be made with bread or that you have to use carrots and celery? Not me, that’s for sure. The holidays are a time for fun and celebration and with many events revolving around the dinner table I say let the fun start in the kitchen! Play around with your favorite recipes for a new twist on classic dishes like this rice-based stuffing complete with nutrient dense plant-based ingredients including goji berries and pomegranate.
Ingredients
- 2 cups vegetable broth
- ¼ cup wild rice
- ¾ cup brown rice
- 3 Tbsp coconut oil
- 1 large onion, diced
- 1½ cups mushrooms, chopped (approximately 4 large, brown mushrooms)
- 2 cups kale leaves (stems removed), chopped
- ½ cup hazelnuts, chopped
- ½ cup dried figs, chopped
- ½ cup pomegranate seeds
- ¼ cup dried goji berries
- 2 tsp fresh thyme
- 2 tsp fresh rosemary
- Dash sea salt
Preparation
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Bring broth, sea salt, thyme and rosemary to a boil, add rice and return to a boil.
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Cover, reduce heat to med-low and simmer for 30 minutes.
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Remove rice from heat, covered for 10 minutes.
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While rice is cooking; sauté onions in 2 tablespoons coconut oil until tender, add mushrooms and kale, stir frequently until everything is sautéed.
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Transfer this mixture to bowl and set aside.
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Fluff rice with a fork then mix in onions, mushrooms and kale.
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Add in dried figs, hazelnuts, pomegranate seeds and goji berries.
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Preheat oven to 350F.
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Lightly cover inside of casserole dish with remaining coconut oil.
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Add stuffing to casserole dish, cover and bake for 20 minutes.
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Remove cover and bake for 10 additional minutes or until lightly browned.
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Top with a sprinkle of rosemary and thyme.
