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  • Scott Adams
    Scott Adams

    Brown and Wild Rice Savory Mushroom Stuffing (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    This recipe comes to us from “tarnalberry” in the Celiac Disease Message Board.


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    Ingredients:
    1 cup Lundberg Farms Wild Blend Rice (you can substitute brown rice, or your own mix of brown and wild rice, but this mix works best of the variations Ive tried so far, definitely do not do all white rice)
    1/3 cup arborio rice (risotto)
    3 medium carrots
    3 stalks celery
    1 medium onion
    2/3 pound mushrooms (chanterelles are very good here, as are creminis (or portabellas), plain white wouldnt be the same)
    3 tablespoons olive oil
    4 cups (or more) chicken or vegetable broth
    2 teaspoons Italian spices (or ½ teaspoon each basil, oregano, thyme, rosemary)
    1 teaspoon salt
    ½ teaspoon ground sage
    ¼ teaspoon majoram
    pinch cumin (optional)

    Directions:

    • Finely dice the carrots, celery, onion, and mushroom.
    • Heat a 6 quart (or so) pot on the stove, then add the olive oil.
    • Add the carrots, celery, onion, and mushroom, and stir to coat.
    • Continue cooking, on medium high heat, stirring often, until the onions turn translucent.
    • Add the rices, and stir to coat further, for a minute or so.
    • Add enough broth to just cover the ingredients, and turn down to a simmer.
    • Continue to cook just like risotto - stirring almost continuously (no less than every three or four minutes), and adding broth, a half cup at a time.
    • After 30 minutes, add the spices.
    • Continue adding broth, even after the four cups, if the rice is not done, but is very thick and needs more liquid to keep from burning at the bottom. And keep stirring!
    • When the rice is cooked through, turn off the heat and serve.

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    Recommended Comments

    Made this for Christmas with my Turkey. It was delicious. Tastes just like stuffing. For those of you who are as lazy as I, just put the whole quart of broth in, cover tightly and simmer; or just put it in the oven. Only have to check on it and add broth if needed every half hour.

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  • About Me

    Celiac.com's Founder and CEO, Scott was diagnosed with celiac disease  in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. Scott launched the site that later became Celiac.com in 1995 "To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives."  In 1998 he founded The Gluten-Free Mall which he sold in 2014. He is co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

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