Wild Rice Stuffing With Mushrooms and Cranberries
Stuffing is usually the hardest Thanksgiving side to make gluten-free, because the classic version is mostly bread. This one has none. Wild rice takes the place of the bread cubes, browned mushrooms and celery give it the savory base people expect, and dried cranberries and pecans add the sweet and crunchy bits. With the bread gone, the labels left to read are short: the rice blend, the broth, the cranberries and the nuts. Cook the rice in broth, and start checking early The gfcooking.food recipe simmers 1 1/2 cups of wild rice blend in 4 cups of broth, covered, over low heat. It is done when the grains are tender and some have split open, which takes 45 to 55 minutes depending on the blend. Cooking times vary a lot by brand, so start checking at 40 minutes, and drain off any broth left in the pan. Because the rice drinks up all that broth, the carton is the biggest label in this dish. Many cartons and bouillon cubes use yeast extract or flavorings that can come from barley, so...