Cranberry Goodness

Not only is this Cranberry-Rice Stuffing festive perfection for Thanksgiving, but it is completely wheat and gluten free if you are trying to accommodate a guest with wheat allergies or celiac disease.

Cranberry-Rice Stuffing Cranberry-rice stuffing recipe


1/4 cup uncooked brown rice
3/4 cup water
1 tablespoon vegetable oil
1-1/2 cups sliced mushrooms (1-1/2 pounds)
1 cup fresh or frozen cranberries
1/4 teaspoon dried thyme
1/4 teaspoon dried basil


1. Cook the rice in the water until tender, about 1 hour.

2. Saute the remaining ingredients in a skillet until the celery and onion are tender. Add the rice and stir to blend.

3. Use in chicken roaster or double the recipe for turkey stuffing.



Comments on "Gluten-free Cranberry-Rice Stuffing"

Sylvie December 17, 2010 | 12:03 PM

Can you cook this in a casserole instead of in the bird? I am making traditional stuffing for the rest of my guests.

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