Is it just me, or is stuffing the best part of Thanksgiving? Of course, it's better when slathered in gravy and cranberry sauce to make it festive, but I could eat this on any night and feel like a king. It took me a few tries to get it right, but this recipe is a keeper. I love wild rice because it has a chewy texture. It makes it super satisfying to me. My favorite thing about this recipe is that you will harness the power of the crock pot. It means you are hands off, and also it frees up precious oven space. If you are hosting a holiday yourself, or going to someone’s house, I loooove the idea of using the crock pot. All you need is an outlet and you will be able to keep this dish warm.
Wild Rice Stuffing [Vegan, Gluten-Free]
- 2 cups Wild Rice
- 4 cups Mushroom Broth (you can sub for veggie)
- 6 leaves fresh Sage
- 1 tablespoon Extra Virgin Olive Oil
- 2 medium Onions
- 6 ribs Celery
- 8 oz Mushrooms, sliced (about 3 cups)
- 5 cloves Garlic (diced)
- 1 teaspoon fresh Thyme (about 4 sprigs)
- Salt and Pepper
- In the crock pot add the wild rice, mushroom broth, and sage – turn on low
- In a large pan add the oil, onions, celery, mushrooms, garlic and thyme
- Saute on medium-high for about 10 minutes, the veggies should soften and start to get some color, season well with salt and pepper
- Once ready add the veggies to the crock pot and cook on low for about 4 hours, (check at about 3 and a half – everyone’s crock pot is a little different) when it’s done the broth should all be absorbed, and the rice tender
- Season well and serve.
This recipe calls for just wild rice but in the picture it looks like a rice blend was used with only a little bit of wild rice. What kind of rice should be used exactly? Also, can this be made with the crock pot on high and if so, how long should it cook. I am not familiar with using crock pots.
I plan on making this for Rosh Hashana next week (9/22/2017) and have a few questions. How many servings does the wild rice stuffing make? What size crockpot did you use?