Wild rice “stuffing” with caramelized onions, apples, and mushrooms


We have a lot to talk about, readers!

1. I’m making Thanksgiving dinner this year; cue the insanity. And the groans about eating “bird food”.

2. I’m published! Over 40 of my photos are in this book. I can’t wait to get my hands on it.

3. I tried 3 different “stuffing” recipes before settling on this one, which I plan to cook  for turkey day. It really does taste like stuffing, minus the bread and turkey guts, which y’all know I’m not woman enough to handle.


Wild rice stuffing with caramelized onions, apples, and mushrooms, serves 8-10, adapted from this recipe

-1 stick vegan butter
-4 medium sweet onions
-16 oz. crimini mushrooms
-3 T fresh thyme
-1/2 t salt
-1/2 t pepper
-2 T fresh sage
-5 cups vegetable broth
-2 1/2 cups wild rice blend (I used Bob’s Red Mill)
-1 1/2 cups dried apples, coarsely chopped
-3/4 cup flat-leaf Italian parsley


It’s like 8 days until Thanksgiving, so let’s get started. First thing: Preheat the oven to 350.

Slice your onions thinly.

Chop up your herbs (thyme, sage, parsley – we’re one short of a Simon & Garfunkel song; who’s with me?)

Melt 4 T of butter in a large saucepan.

Add the onions and let them cook for about 20-25 minutes, stirring occasionally. When they are slightly browned and very soft, you can remove them from the heat and place them in a bowl.

Now we’ll use the same saucepan to cook the mushrooms. Melt the remaining butter in the saucepan and add the mushrooms along with 1 T of the fresh thyme.

Cook the mushrooms for about 10 minutes or until they are browned and soft.

Add the mushrooms to the bowl with the onions. Add salt & pepper.

Back to our saucepan: Add the vegetable broth, 1 T thyme, and 1 T sage. Cook over medium heat until boiling.

Add the wild rice and simmer until almost all of the liquid is gone, about 25 minutes.

And add the onion/mushroom mixture, apples, and  remaining 1 T thyme and 1 T sage to the rice. Cook for about 5 minutes or until the liquid is gone. Stir in the parsley.

Transfer the mixture to a 9×12 baking dish.

Cover with tin foil and cook for 40 minutes. Remove the foil and cook for another 20 minutes, or until the top is browned.

Now stress out about the other things you committed to making.

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6 thoughts on “Wild rice “stuffing” with caramelized onions, apples, and mushrooms

  1. Wow! Congrats on the book – that’s amazing!! Can’t wait to see! Maybe I will buy a copy for Larry for the holidays.

    Good luck with the un-Turkey day!

  2. Ling says:

    O to the M to the G!!! I can’t believe you sat on this and haven’t said a word!! Can’t wait to see the publication! Congrats girl!! Oh and this recipe looks fab:)

  3. Stacy says:

    Holy wow!!! That is so awesome about the photos in the book! We should have a book release/signing party in your honor! Oh, and the recipe looks delish — that sure is a lot of onion though!

  4. joman says:

    I could have starved to death waiting for this last entry ! Could we pick up the pace a little

  5. Maureen Ryan says:

    I think I just found my contribution for Thanksgiving dinner:) Looks delicious!!! Congrats on your photos appearing in the book!! Yay!! Can’t wait to see it:) Happy Thanksgiving!!

  6. […] Wild rice “stuffing” with caramelized onions, apples, and mushrooms → […]

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