Wild Rice Stuffing
Ingredients
1 cup uncooked wild rice
3 cups water
2 veggie bouillon cubes
1 tablespoon oil
1 chopped onion cone #2 + leeks
1 cup sliced mushrooms cone#4
1 cup chopped apple cone #3
1/4 cup dried cranberries
2 cups diced celery
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon poultry seasoning
1/4 cup salted cashew nuts cone #3
Sprinkle of Fresh parsley to serve.
Ingredients
1 cup uncooked wild rice
3 cups water
2 veggie bouillon cubes
1 tablespoon oil
1 chopped onion cone #2 + leeks
1 cup sliced mushrooms cone#4
1 cup chopped apple cone #3
1/4 cup dried cranberries
2 cups diced celery
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon poultry seasoning
1/4 cup salted cashew nuts cone #3
Sprinkle of Fresh parsley to serve.
Cubed tempeh
Directions
Place wild rice and water in a 3-quart saucepan and bring to a boil. Then place the lid on and reduce temperature- so the vacuum cooking can quicken the cooking time. Reduce to a simmer, cover and cook until all water is absorbed. Cook wild rice for about 30 minutes. Heat EOS or 11” skillet over medium heat. Add oil, onion, mushrooms, apple, cranberries, and celery. Stir and heat through until tender. Add the salt, pepper and poultry seasoning. Continue to stir and cook slowly until fragrant, about 10 minutes total. Combine the rice, the fruit/vegetable mixture in a large bowl. Cover and keep warm in oven until serving.