Wednesday, December 2, 2009

Simple Mushroom & Rice Stuffing

I've never been one for a traditional Thanksgiving, normally we have seafood, but for some reason this year I went the traditional route. However, what do you if you're gluten free, and don't want to spend the money on gluten free bread to make your own stuffing...use rice. This is close to a regular side dish I might make with chicken or pork, and was absolutely delicious. The plus side- it's easy to make, and relatively cheap to serve to a large group. Of course you could spruce this up a little with some pine nuts, or pecans, and dried cranberries, but I was trying to keep the costs down by using what was mainly already in the house.

1 cup brown rice, cooked
2 lbs mushrooms, diced
1/2 yellow onion, diced

1. Cook rice per directions on the package.
2. Saute onion and mushrooms in butter until soft and golden.
3. Combine rice and vegetables.
4. Season to taste with salt, pepper, onion powder, garlic powder, parsley.
5. Bake in the oven uncovered at 375 degrees for 30 minutes or until golden brown.

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