Hazelnut Pomegranate Stuffing

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

Bring broth, sea salt, thyme and rosemary to a boil, add rice and return to a boil.
Cover, reduce heat to med-low and simmer for 30 minutes.
Remove rice from heat, covered for 10 minutes.
While rice is cooking; sauté onions in 2 tablespoons coconut oil until tender, add mushrooms and kale, stir frequently until everything is sautéed.
Transfer this mixture to bowl and set aside.
Fluff rice with a fork then mix in onions, mushrooms and kale.
Add in dried figs, hazelnuts, pomegranate seeds and goji berries.
Preheat oven to 350F.
Lightly cover inside of casserole dish with remaining coconut oil.
Add stuffing to casserole dish, cover and bake for 20 minutes.
Remove cover and bake for 10 additional minutes or until lightly browned.
Top with a sprinkle of rosemary and thyme.