Ingredients

The following ingredients have 6 Servings
  • 1 Cup Long Grain Brown Rice
  • 2 1/2 Cups Vegetable Broth*
  • 3 Large Celery Stalks (chopped)
  • 3 Large Carrots (chopped)
  • 1 Cup Chopped Baby Portobello Mushrooms
  • 1 Cup Chopped Vidalia Onion
  • 1 Tsp Minced Garlic
  • 2 Tsp Dried Rosemary (crushed)
  • 1 Tsp Dried Thyme
  • 1/2 Tsp Ground Sage
  • Black Pepper (to taste)
  • 1/2 Cup Dried Cranberries (sweetened or unsweetened)
  • 1/2 Cup Gluten-Free Breadcrumbs (optional to top)

Instruction

  • In a large pot, cook your brown rice in the vegetable broth, according to package directions.
  • In the mean time, preheat the oven to 350°F and prep the veggies.
  • In a seasoned cast iron skillet or saute pan, on the stove, dry saute the chopped vegetables, herbs, and spices, until soft, for about 10 minutes and remove from heat.
  • Now add the cooked rice and cranberries to the cast iron skillet or saute pan and mix everything together.
  • Flatten the mixture a bit in the cast iron skillet or transfer to an oven-safe casserole dish and do the same. Top the stuffing with the optional glute-free bread crumbs.
  • Bake the brown rice stuffing casserole in the preheated oven for 15-20 minutes, until the breadcrumbs become lightly golden brown.
  • Remove and serve warm.