Wild Rice Stuffing

Is it just me, or is stuffing the best part of Thanksgiving? Of course, it's better when
slathered in gravy and cranberry sauce to make it festive, but I could eat this on any night and feel like a king. It took me a few tries to get it right, but this recipe is a keeper.

WILD RICE STUFFING [VEGAN, GLUTEN-FREE]

INGREDIENTS

• 2 cups Wild Rice
• 4 cups Mushroom Broth (you can sub for veggie)
• 6 leaves fresh Sage
• 1 tablespoon Extra Virgin Olive Oil
• 2 medium Onions
• 6 ribs Celery
• 8 oz Mushrooms, sliced (about 3 cups)
• 5 cloves Garlic (diced)
• 1 teaspoon fresh Thyme (about 4 sprigs)
• Salt and Pepper

PREPARATION

1. In the crock pot add the wild rice, mushroom broth, and sage – turn on low
2. In a large pan add the oil, onions, celery, mushrooms, garlic and thyme
3. Saute on medium-high for about 10 minutes, the veggies should soften and start to get some color, season well with salt and pepper
4. Once ready add the veggies to the crock pot and cook on low for about 4 hours, (check at about 3 and a half – everyone’s crock pot is a little different) when it’s done the broth should all be absorbed, and the rice tender
5. Season well and serve.

http://www.onegreenplanet.org/plant-based-recipes/gluten-free-vegan-stuffing/