Rice Stuffing

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An easy holiday side dish that can be made ahead and is perfect for gluten-free diets. It can easily be doubled or tripled for large family dinners!

Prep Time15 mins

Cook Time30 mins

Course: Side Dish

Cuisine: American

Keyword: Brown rice, Holiday, Stuffing

Servings:

Calories: 170kcal

Place broth in a medium saucepan and bring to a boil over medium heat. Add rice and stir. Then cover tightly with a lid and reduce the heat to simmer. Allow to simmer for about 40 minutes, checking only to see if the liquid has been absorbed.
1 cup brown and wild rice blend, 1 3/4 cup chicken broth

Heat olive oil in a large skillet over medium heat. Add the onion and celery and cook, stirring to prevent it from burning, for 3 - 4 minutes.
1 tbsp olive oil, 1/4 cup diced sweet onion, 1/2 cup diced celery
Add the diced apple, thyme, sage, and salt and pepper and continue to stir over medium heat for an additional 3 - 4 minutes, just until the apple begins to soften slightly.
1 Honeycrisp or Gala apple, 1/4 tsp dry thyme, 1/8 tsp dry sage, 1/4 tsp kosher salt, 1/4 tsp ground black pepper
Once the rice is done and all the liquid has been absorbed, stir the rice into the onion, celery and apple mixture to thoroughly combine. Mix in the cranberries and toasted walnuts.
2 tbsp dried cranberries, 2 tbsp toasted, chopped walnuts
Place the mixture into a serving dish. At this point, it can be covered tighly with plastic wrap and placed in the refrigerator. To reheat, remove the plastic wrap and cover with aluminum foil. Place in a 350°F oven and heat for 15 - 20 minutes, stirring part way through.