- 1 tablespoon coconut oil
- 4 yellow onions, thinly sliced
- 500g assorted mushrooms, sliced
- 1 cup chopped celery
- 3 tablespoon fresh thyme leaves
- 5 cups gluten-free chicken broth
- 1/2 teaspoon dried sage
- 1 1/3 cups wild rice
- 1 1/4 cups short grain brown rice
- 1 cup curly parsley, chopped
- 1 pear, chopped
- 1 apple, chopped
- 1/4 cup Pepita seeds
- 1/4 cup slivered almonds
- Melt 1/2 tablespoon coconut oil in a large saucepan over medium heat. Add onions and saute until very tender and caramelized, about 25 minutes. Transfer onions to large bowl.
- Melt remaining 1/2 tablespoon coconut oil in the same pot over medium-high heat. Add celery, mushrooms, and half of the thyme. Saute until mushrooms are deep brown, about 12 minutes.
- Once complete, remove from the saucepan and add to bowl with onions. Season with salt and pepper and set aside. I used Herbamare (flavored sea salt) but any salt will do the trick!
- Bring broth, remaining thyme and sage to boil in the same saucepan.
- Mix in wild rice, cover and return to boil. Reduce heat and simmer 25 minutes.
- Mix in short-grain rice; cover and simmer until all rice is tender and almost all liquid is absorbed, about 40 minutes longer.
- Stir in caramelized onions and mushrooms, remaining sage, pear, apple, seeds, almonds and parsley. Cover and cook for 5 minutes, stirring often.
- If using for a turkey, stuff as much rice mixture as can fit in that bird, and bake extras in a casserole dish for 30 minutes at 350F. I like to do this after the bird is done and has to sit for 30 minutes or so to rest.
- If you’re not using for a turkey, enjoy as is, or cook in a casserole dish using instructions in step 8 above.
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Nutrition Information Per Serving
- Calories: 131
- Calories from Fat: 22
- Total Fat: 2.4
- Saturated Fat: 0.8 g
- Sodium: 26 mg
- Carbs: 23.3 g
- Dietary Fiber: 2.6 g
- Net Carbs: 20.7 g
- Sugars: 3.4 g
- Protein: 4.8 g