Make room on your plate for this holiday staple! This Vegan Brown Rice Stuffing is packed with the comforting savory flavors you love and is gluten-fee! This recipe comes to us from our friend @DaisyBeet in partnership with the Feedfeed and USA Rice.
- 1.5 Cups U.S.-grown Brown Long Grain Rice
- 3 Cups Vegetable Broth
- Large Butternut Squash, peeled and diced into 1 inch cubes
- 2 Tbsp Olive Oil, divided
- 1 White Onion, diced
- 5 Garlic Cloves, minced
- 1 Cup Celery, sliced
- 1 Cup Carrots, chopped
- 1 Box Baby Bella Mushrooms, quartered
- 3 Tbsp Thyme Leaves
- 3 Tbsp Sage, chopped
1. Cook brown rice with vegetable broth according to package instructions. I used a rice
cooker, and it came out perfectly.
2. Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
3. Toss butternut squash with 1 tbsp olive oil, a dash of salt and pepper, and 1 tbsp thyme.
Roast for 20-25 minutes, until fork tender.
4. While the rice and butternut squash cook, prepare the stovetop vegetables.
5. Heat the remaining olive oil in a large frying pan on medium heat.
6. Add the onion and a dash of salt and pepper. Cook for 2-3 minutes until translucent.
7. Add garlic, and cook for another 1-2 minutes.
8. Add celery and carrots with more salt and pepper. Stir and cook for 5-8 minutes, until
carrots begin to soften.
9. Add mushrooms, the remaining thyme, sage, and salt and pepper. Cook for about 15
minutes, until the mushrooms brown and everything starts to caramelize a little, leaving
little brown bits at the bottom of the pan.
10. Use your spoon to scrape the brown bits into the vegetable mixture, because it adds a
lot of savory flavor.
11. Once everything is done cooking, Combine all the ingredients in a large mixing bowl.
12. Stir to combine, and add more salt and pepper to taste.
13. Transfer to a serving dish and serve warm with fresh herbs for garnish.