Stovetop Rice Stuffing

About the Recipe

Ingredients

Makes 8 Servings

2 tablespoons canola oil (see note for oil-free option)
1 onion, chopped
2 celery stalks, thinly sliced
1 8-ounce package sliced baby bella or white button mushrooms
4 cloves garlic, minced
1/2 cup (4 fl oz) low-sodium vegetable broth
1/2 cup (55 g) dried cranberries or dried cherries
1/4 cup (35 g) raw unsalted sunflower seeds
1/4 cup (35 g) raw unsalted pepitas
2 cups (360 g) cooked brown wild-rice blend or brown rice
1 teaspoon sea salt
1 teaspoon poultry seasoning
1/2 teaspoon ground sage
2 tablespoons roughly chopped fresh parsley, divided

Directions

1. Heat the oil in a large skillet over medium heat. Add the onion, celery, and mushrooms and saute for 5 minutes until the mushrooms have reduced in size and onions are soft. Add the garlic and saute 1 additional minute until fragrant.

   
   
   

2. Add the broth, cranberries, sunflower seeds, and pepitas. Cover and let cook over medium-low heat for 5 minutes.

   
   
   

3. Add the rice, salt, poultry seasoning, and sage; mix well to combine. Mix in 1 tablespoon of parsley, transfer to a serving dish, and garnish with remaining parsley.

   
   OIL-FREE OPTION: Omit the oil and replace with 1/4 cup water or low-sodium vegetable broth; add more liquid as needed.

   
   
   

Nutrition Facts