Healthy and hearty gluten-free stuffing
Preparing the rice
Pour oil into a large heavy-bottom pot and turn the stove to high heat. Once the oil heats up, add cumin, onion, celery, and garlic. Turn the heat down to medium and stir well. Sauté the mixture until the vegetables have softened, making sure the bottom of the vegetables do not burn. After 5 minutes, stir in thyme, pepper, and salt. While this is cooking, preheat the oven to 190c/375f.
Pour in the wild rice and stir for three minutes, this will toast and coat the rice in the oil and vegetable mixture. Add the broth to the pot and switch the burner to high heat to bring the pot to a boil. Once boiling, reduce the heat to low, and cover for at least 40 minutes.
Baking the stuffing
The rice should simmer on low heat until it becomes tender and most of the liquid has absorbed, and be soft but still have an al dente bite. Once the rice has almost finished cooking, add lemon juice. Place the lid back on the pot and simmer for another 2 minutes. Remove the rice from the heat, stir in chopped parsley, and transfer the mixture into a baking dish. Place the baking dish into the oven and bake for 15 minutes.
After the rice has finished baking, take the stuffing out of the oven and top with toasted pine nuts. Serve with roasted turkey or Cornish hen.
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