Sunday, November 13, 2011

Gluten Free Vegan Stuffing

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1 cup diced onion
1 cup celery, chopped
1 cup celery leaves, chopped (I just used the ones at the end of the celery stalks)
1 - 4 ounce can sliced mushrooms, drained
1 cup rice, uncooked
3 Tbsp gluten-free margarine (Earth Balance!)
2 cups gluten-free vegetable broth
1 tsp salt
3/4 tsp poultry seasoning

Pre-heat oven to 350 degrees.  In a large skillet, sautee onion, celery, celery leaves, mushroom and
rice in margarine for a few minutes, until onion and celery is soft and rice is golden.  Transfer to a lightly greased 2-quart casserole or baking pan.  Stir in gluten-free vegetable broth, salt and poultry seasoning.  Cover and bake for 45 to 50 minutes, or until rice is cooked and the liquid is absorbed.  Check and stir after about 30 minutes.  Fluff with a fork.

This vegan stuffing recipe is gluten-free and wheat-free and nut-free

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