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

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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.

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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

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

Slice your onions thinly.
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Chop up your herbs (thyme, sage, parsley – we’re one short of a Simon & Garfunkel song; who’s with me?)
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Melt 4 T of butter in a large saucepan.
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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.
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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.
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Cook the mushrooms for about 10 minutes or until they are browned and soft.
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Add the mushrooms to the bowl with the onions. Add salt & pepper.
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Back to our saucepan: Add the vegetable broth, 1 T thyme, and 1 T sage. Cook over medium heat until boiling.
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Add the wild rice and simmer until almost all of the liquid is gone, about 25 minutes.
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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.
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Transfer the mixture to a 9×12 baking dish.
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Cover with tin foil and cook for 40 minutes. Remove the foil and cook for another 20 minutes, or until the top is browned.
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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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