Gluten-free Cranberry-Rice Stuffing
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 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.