Guest guest Posted October 31, 2002 Report Share Posted October 31, 2002 Thanks so much for the wild rice and mushroom stuffing recipe. It looks like exactly what I was thinking of for stuffing my winter squash for Thanksgiving Christine Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 31, 2002 Report Share Posted October 31, 2002 In a message dated 10/31/2002 5:23:49 PM Pacific Standard Time, teacups writes: > I was happy to find it also, Christine. I'm starting to think about gf > alternatives for our family Thanksgiving dinner. Different portions of the > extended family bring food, and they don't think about the needs of the gf > family member; my husband. So, I'm putting my ideas together so I can take > some tasty alternatives for him. > Hi LaDonna, Yes, I make all of my own food to bring for Thanksgiving dinner at my BF mother's house. She's at a loss as to what to cook for me, so I don't want to stress her out. So I just end up bringing my own food. Actually, I've been doing this ever since I became a vegan, for the past few Thanksgivings. It's just easier for me that way, and that way I get to eat exactly what I want, too! Christine Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 1, 2002 Report Share Posted November 1, 2002 Wild Rice and Mushroom Stuffing Source: A Poultryless Poultry Potpourri by Karen Davis 1/2 lb. mushrooms, cleaned and sliced 1 cup wild rice 1 cup long-grain brown rice 2 large onions, chopped 1 cup celery, chopped 2 cups vegetable stock or water 1 cup pecans, toasted and coursely chopped 1/4 cup parsley, minced 1 tsp. salt 1 tsp. each: sage, marjoram, savory 2 tsp. celery seed 3/4 stick margarine In a large heavy skillet or stock pot, melt half the margarine over medium high heat. Add the mushrooms and saute for 5 minutes. Set aside. Melt the remaining margarine over medium heat. Add rices, onions, and celery. Cook over medium heat for 5-10 minutes, stirring occasionally. Add the stock or water and bring to a boil. Reduce heat, cover the pot, and simmer for 25 minutes or till the stock is completely absorbed and the rice is tender. Stir in the pecans and seasonings, and mix thoroughly. Bake about 45 minutes covered at 350 in a casserole dish. http://www.Christian-Vegan-Cooking http://www. http://www.VintageVeganTea http://www.VeganMenus4HealthyLiving http://www.AllNaturalSweetenerRecipes Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 1, 2002 Report Share Posted November 1, 2002 I was happy to find it also, Christine. I'm starting to think about gf alternatives for our family Thanksgiving dinner. Different portions of the extended family bring food, and they don't think about the needs of the gf family member; my husband. So, I'm putting my ideas together so I can take some tasty alternatives for him. LaDonna > Thanks so much for the wild rice and mushroom stuffing recipe. It looks like > exactly what I was thinking of for stuffing my winter squash for Thanksgiving > Christine Quote Link to comment Share on other sites More sharing options...
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