Vegetarian Stuffing Recipe Vegan/vegetarian Christmas Recipes On Video
Instructions
1. Put the rice, along with the cider and water, in a pot. Sprinkle a bit of sea salt in the water, bring it to a boil for a couple of minutes, then turn down to low and simmer for 45 minutes. Rice is fully cooked when it is dry and fluffy. Do not stir the rice while it is cooking.
2. Meanwhile, chop the vegetables and lightly saute them in a bit of olive oil. Start with the mushrooms, allowing them to fully soften, then add the onions, garlic, carrots, celery and apple, allowing each to soften slightly before adding the next. Season with salt, pepper and thyme, and then take off the heat.
3. When the rice is cooked, stir in the vegetables along with the cranberries and almonds.
4. If you're making it ahead, keep the stuffing in the fridge until you are ready to get dinner ready. Then put it into the skin of a squash, sweet potato or potato - or a baking dish - and heat in the oven for about 20 minutes, or until it's heated. I hope you enjoy this vegetarian stuffing recipe, the latest of my healthy vegan Christmas recipes.
