Stuffing is usually a staple at the Thanksgiving table but we wanted to find a substitute for a healthier alternative. The following recipes is a combination of recipes brought to you by: Spoon and Saucer
Northwest-Inspired Rice Pilaf
- 8 cups Bob’s Red Mill Country Rice (cooked in homemade chicken stock (or commercial low sodium stock))
- Extra-virgin olive oil
- 4 cups large dice butternut squash
- ½ cup celery (large dice)
- 1 cup carrots (large dice)
- 1 large sweet onion (large dice)
- 1 pound mixed mushrooms (stemmed and sliced thickly)
- 2 tablespoons olive oil
- 1 tablespoon fresh thyme leaves (chopped or 1 teaspoon dried)
- ½ cup flat-leaf parsley (chopped)
- 1 teaspoon chopped fresh sage (chopped (or 1 teaspoon dried))
- ½ cup toasted hazelnuts (chopped)
- ½ cup dried cranberries
- Salt and pepper to taste (three large pinches of salt should do it)
- Cook rice according to directions. Once cool, put rice in large bowl, and drizzle with olive oil to keep it from clumping.
- Drizzle butternut squash with olive oil, toss to coat and spread onto baking sheet, roast at 450F for 30 min (stir halfway through), remove and let cool.
- Drizzle mushrooms, celery & onion with olive oil, toss to coat, spread onto baking sheet, and roast at 475F for 20 min (stir halfway through), remove and let cool slightly.
- While vegetables are roasting, add herbs and salt and pepper to rice and mix well.
- Once cool enough to handle, add all ingredients to large bowl, mix well, pour into oiled casserole dish.
- Cover in foil, and bake at 350F for 20-30 minutes until heated through.
