HOLIDAY WARM WILD RICE "STUFFING" 

 

posted by little tucker on december 22, 2017

Ever been invited to a Christmas get together where there is a beautiful spread of festive food - of which you can barely eat any of it? Or have you been asked to bring a dish to share but have no idea what delicious dish to bring that is healthy but everyone will still enjoy? This warm wild rice is the perfect side-dish to bring to any holiday occasion - all vegan, gluten free, super easy and super delicious. It’s filled with all the goods - walnuts, cranberries, apples, herbs, hemp hearts - and even better, the festive flavours remind me of a retake on Christmas stuffing - so it’s sure to be a winner! 

Enjoy, and I hope you all have a fantastic holidays with great memories, and even better food x

**Thanks Manitoba Harvest for the Hemp Hearts, for allowing me to always sneakily sprinkle that extra boost of goodness into every meal!

 

YIELDS: Enough as a side dish for 6 people
COOK TIME: 1 hour

Ingredients:

2 cups veggie broth
1 cup water
1 tbsp dijon mustard
2 tbsp coconut oil
salt and pepper to taste
1 tsp fresh rosemary
1/4 tsp dried oregano
1/4 tsp dried thyme
2 tsp apple cider vinegar
1 cup wild rice 
1/2 large onion diced
1 chopped apple
2 garlic cloves minced
1/2 cup dried cranberries
1/2 cup chopped walnuts
1/3 cup chopped parsley
1/4 cup hemp hearts

Method:
Bring broth, water, mustard, coconut oil, salt, pepper, vinegar and herbs to a boil.
Add rice, cover and reduce heat to low.
Simmer 45-60 minutes or until most of the water is absorbed and rice is cooked.
Using some coconut oil in a pan on medium heat, saute the onions and apple
for about 5 minutes until they are browned and soft.
Add in the garlic and cook for another minute before mixing through the rice.
Set aside to cool.
Once the rice has cooled, stir through the walnuts, cranberries and parsley.
Sprinkle the hemp hearts over top.

Little Tucker Notes:
Serve warm and enjoy as a side dish for your fave holiday meal.
It’s a great healthy alternative to stuffing!

 

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