Prep Time: 20
Cook Time: 20
Mmm stuffing This is a breadless stuffing/filling adapted from a non-vegetarian/vegan recipe that would go great as a side, as a filling for mushroom, bell peppers, veggie "meats", in a wrap, rice paper roll filling...etc. This would be nice for a vegan Thanksgiving side option. You could also just eat this on its own and it would be just as tasty. Maybe toss in some steamed broccoli, brussel sprouts and green beans on top, or use it as a filling for roasted butternut squash.
- around 1/2 cup dry rice
- 1/4 cup earth balance butter
- pinch of salt
- pepper, to taste
- 1 large onion, chopped
- 1 large carrot, chopped
- 2 ribs celery, chopped
- 1 apple, peeled and chopped
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1/4 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 cup dried cranberries
- 1/4 cup dried chopped apricots
- 2 cups low-sodium vegetable broth
- 1/2 cup slivered toasted almonds
- 1/4 cup chopped fresh parsley
- Cook the rice and set aside.
- Melt Earth Balance butter in a large, non-stick skillet set over medium-high heat.
- Add the prepared onion, carrot, celery, apple, garlic, thyme, cinnamon and ginger. Cook for a few minutes until everything is a bit soft and stir every minute or so. Add in the vegetable broth and bring up heat until it starts to boil. Stir in the cranberries and apricots.
- Reduce heat, simmer for 10 minutes. Remove from heat, stir in the rice and let stand for 5 minutes. Fluff with a fork. Finally, stir in the slivered almonds and parsley.
Pine nuts would also be good in this, if you don't have the almonds, or you could add both! I used basmati rice, but you could use whatever kind of rice you like. Add some red hot pepper flakes if you want to add a little spice. Some vegan Worcestershire sauce would also be good, I think.