{"id":335,"date":"2010-11-04T03:26:53","date_gmt":"2010-11-04T03:26:53","guid":{"rendered":"https:\/\/sweetvegan.net\/?p=335"},"modified":"2016-07-14T18:13:12","modified_gmt":"2016-07-14T18:13:12","slug":"wild-rice-stuffing","status":"publish","type":"post","link":"https:\/\/sweetvegan.net\/wild-rice-stuffing\/","title":{"rendered":"Wild Rice Stuffing"},"content":{"rendered":"

Wild Rice Stuffing<\/h3>\n

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This stuffing can be served as a side dish and tastes amazing stuffed in a squash.<\/p>\n

Ingredients:<\/strong><\/p>\n

2 chopped Celery stalks and leaves
\n1 cup sliced Leek
\n1-2 Tablespoon Margarine, Vegan Butter or Olive Oil
\n1 teaspoon ground sage
\n1 teaspoon ground Thyme Leaves
\n1\/2 cup toasted walnuts
\n1 cup loosely packed chopped Spinach
\n1\/2 cup dried Cranberries
\n1 teaspoon grated Ginger
\n2-3 cloves minced or crushed Garlic
\n1 cup chopped Mushrooms (Shiitake, Portabello\/Portabella, or white will all do nicely)
\n1 Tablespoon tamari
\nPepper to taste
\n1 cup Wild Rice
\n2 1\/2 cups Vegetable Broth<\/p>\n

Cook wild rice according to instructions on the box or bag, replacing the water (but respecting the measurements) with your vegetable broth.<\/p>\n

In a frying pan, warm the oil\/margarine and saut\u00e9 celery, leeks, garlic and ginger until the whites of the leeks are tender and almost translucent.
\nAdd mushrooms, tamari, pepper, sage and thyme.
\nContinue cooking for a 3-5 minutes.
\nTurn off heat and add spinach, cranberries and 2\/3 of the walnuts. Stir well.<\/p>\n

Once the rice is finished, add it to your mixture along with 1\/4-1\/2 cup vegetable broth so that it’s wet but not soupy.<\/p>\n

If serving as a side dish, pour stuffing into a lightly oiled baking pan, sprinkle with remaing 1\/3 walnuts and bake in a preheated oven at 375\u00b0F for about 20-25 minutes.<\/p>\n

If you’re using this as a stuffing for squash<\/a>, scoop mixture into squash and top with remaining walnuts before placing in the oven.<\/p>\n

Enjoy!<\/p>\n","protected":false},"excerpt":{"rendered":"

Wild Rice Stuffing                                       This stuffing can be served as a side dish and tastes amazing stuffed in a squash. Ingredients: 2 chopped Celery stalks and leaves 1 cup sliced Leek 1-2 Tablespoon Margarine, Vegan Butter or Olive Oil 1 teaspoon ground sage 1 teaspoon ground Thyme Leaves 1\/2 cup toasted walnuts 1 cup loosely packed chopped Spinach 1\/2 cup dried Cranberries 1 teaspoon grated Ginger 2-3 cloves minced or crushed Garlic 1 cup chopped Mushrooms (Shiitake, Portabello\/Portabella, or white will all do nicely) 1 Tablespoon tamari Pepper to taste 1 cup Wild Rice 2 1\/2 cups Vegetable Broth Cook wild rice according to instructions on the box or bag, replacing the water (but respecting the measurements) with your vegetable broth. In a frying pan, warm the oil\/margarine and saut\u00e9 celery, leeks, garlic and ginger until the whites of the leeks are tender and almost translucent. Add mushrooms, tamari, pepper, sage and thyme. Continue cooking for a 3-5 minutes. Turn off heat and add spinach, cranberries and 2\/3 of the walnuts. Stir well. Once the rice is finished, add it to your mixture along with 1\/4-1\/2 cup vegetable broth so that it’s wet but not soupy. If serving as a side dish, pour stuffing into a lightly oiled baking pan, sprinkle with remaing 1\/3 walnuts and bake in a preheated oven at 375\u00b0F for about 20-25 minutes. If you’re using this as a stuffing for squash, scoop mixture into squash and top with remaining walnuts before placing in the oven. Enjoy!<\/p>\n","protected":false},"author":1,"featured_media":460,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"","_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","sfsi_plus_gutenberg_text_before_share":"","sfsi_plus_gutenberg_show_text_before_share":"","sfsi_plus_gutenberg_icon_type":"","sfsi_plus_gutenberg_icon_alignemt":"","sfsi_plus_gutenburg_max_per_row":"","footnotes":""},"categories":[15,160,8],"tags":[159,161,273],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/posts\/335"}],"collection":[{"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/comments?post=335"}],"version-history":[{"count":17,"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/posts\/335\/revisions"}],"predecessor-version":[{"id":2623,"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/posts\/335\/revisions\/2623"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/media\/460"}],"wp:attachment":[{"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/media?parent=335"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/categories?post=335"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/tags?post=335"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}