Menu
Envelope Facebook-f Instagram Pinterest-p

Rice

Wild Rice and Mushroom Stuffing

by 2 Comments

Wild Rice and Mushroom Stuffing!

Wild Rice and Mushroom Stuffing

 

This Wild Rice and Mushroom Stuffing is the perfect alternative to traditional stuffing. I love serving this at Thanksgiving and Christmas, but it also makes a delicious and elegant side dish year round. The mushrooms, onions, and apples make a perfect combination and compliment traditional fall flavours. The fresh sage and thyme add a beautiful aroma and add to the seasoning. You could use any fresh herbs you have on hand or dried herbs in their place.

This stuffing is gluten-free and vegan. It makes a great alternative for anyone with food allergies, and tastes delicious too! I like using a wild rice blend for this recipe, but you could use any rice you have on hand. I used the Floating Leaf Wild Rice Blend.

For more fall inspired recipes, try my Vegan Cinnamon Roll Muffins, Fall Salad with Fall Salad with Maple Dijon Vinaigrette, or Mini Pumpkin Pies!

Follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips, or find out more about my personalized nutrition consulting here.

Wild Rice and Mushroom Stuffing

Laura Brining
A savory rice stuffing with mushrooms and fresh herbs
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8

Ingredients
  

  • 1 teaspoon olive oil
  • 1 medium onion diced
  • 3 cloves garlic minced
  • One 8 oz package of mushrooms sliced
  • 1 medium apple peeled and diced
  • 1 1/2 cups wild rice dried
  • 2 1/2 cups veggie broth or water
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 tablespoon fresh sage minced
  • 1 tablespoon fresh thyme minced
  • 1 tablespoon fresh tarragon minced

Instructions
 

  • Heat olive oil in a large pot over medium heat. Add the onion, garlic, mushrooms, and apple. Saute until soft, about 5-6 minutes.
  • Add the rice, veggie broth or water, salt, pepper, and herbs. Reduce heat to low and allow the rice to simmer covered until soft, about 25-30 minutes. The amount of liquid needed and cooking time will vary if you use different rice.
  • Garnish with additional herbs, optional.

Notes

Substitute any of the fresh herbs for 1 teaspoon of the dried herb.

Save this recipe for later!

Wild Rice and Mushroom Stuffing

Wild Rice and Mushroom Stuffing

Vegan Cheesy Broccoli Rice Casserole

by 21 Comments

Vegan Cheesy Broccoli Rice Casserole!

Vegan Cheesy Broccoli Rice Casserole

This Cheesy Broccoli Rice Casserole is so rich and decadent. It reminds me of a casserole I would have as a child, but so much healthier and nutrient dense. This casserole is vegan and gluten-free. It combines a creamy vegan cheese sauce with rice and sauteed broccoli.

The cheese sauce is made with a combination of cooked potatoes and carrots, cashews, and nutritional yeast. The cashews provide some protein and healthy fats, while the nutritional yeast adds some additional protein and tons of B vitamins. This dish makes a great side dish or light dinner option.

Follow along and tag me on Instagram @livesimplyhealthy for more recipes and nutrition tips!

For more easy dinner ideas, try my West African Peanut Stew, Creamy Mushroom Pasta Sauce, or Sweet Potato Lentil Soup.

Vegan Cheesy Broccoli Rice Casserole

Vegan Cheesy Broccoli Rice Casserole

Laura Brining
Broccoli and rice in a creamy cheese sauce
5 from 9 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6

Ingredients
  

  • 2 cups dried rice cooked according to package directions
  • 4 cups broccoli florets
  • 1/2 teaspoon chili flakes optional

Cheese Sauce:

  • 2 cups potato cubed (about 2 medium potatoes)
  • 1 cup carrots sliced (about 1 large carrot)
  • 1/4 cup nutritional yeast
  • 1/2 cup cashews soaked for at least 2 hours and drained
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 teaspoons salt
  • 3/4 teaspoon pepper
  • 2 cups water reserved from cooking water

Instructions
 

  • To prepare the cheese sauce, add the cubed potatoes and sliced carrots to a pot of water. Bring to a boil and boil uncovered until tender, about 18-20 minutes.
  • Meanwhile, cook 2 cups of dried rice according to package directions and set aside.
  • Lightly saute the broccoli. Add a splash of water to a pot over low-medium heat. Add the broccoli and lightly saute with the lid on until the broccoli is bright green and tender, about 5-6 minutes. Remove from the heat, drain any remaining water, and set aside.
  • After the potatoes and carrots are finished cooking, reserve 2 cups of cooking water before draining. Drain the remaining water and add the drained potatoes and carrots to a high-speed blender. Add the nutritional yeast, soaked cashews, garlic powder, onion powder, salt, pepper, and reserved water to the blender. Blend on high until completely smooth. Set aside.
  • Combine the rice, broccoli, optional chili flakes, and prepared cheese sauce to a large pot. Stir until well combined. Serve in a baking dish immediately or broil for 3-5 minutes until bubbling and lightly golden.

Vegan Cheesy Broccoli Rice Casserole

Vegan Cashew Rice Bowl

by 3 Comments

Vegan Cashew Rice Bowl!

Vegan Cashew Rice Bowl

Rice bowls are a simple and easy dinner idea packed with fresh veggies and nutrients. These Vegan Cashew Rice Bowls are nutrient dense and filling. Rice, cabbage, broccoli, and carrots are tossed in a creamy asian-style tahini dressing and topped with toasted cashews.

These bowls are a great balance of veggies, protein, complex carbohydrates, and healthy fats. Plant-based protein comes from a combination of the cashews and tahini. Grilled tofu would also be a great addition here. Healthy fat is found in the olive oil, tahini, coconut milk, as well as the cashews and tahini. The rice and vegetables provide complex carbohydrates and a great source of energy.

Feel free to customize these bowls and add in whatever veggies you have! Tag me on Instagram @livesimplyhealthy with your creations and follow along for more healthy recipe ideas and nutrition tips!

For more easy dinner ideas, try my Sweet Potato Lentil Soup, Creamy Chipotle Pasta, or Black Bean and Mushroom Tacos.

Vegan Cashew Rice Bowl

Laura Brining
A simple rice bowl with cashews and cabbage
5 from 1 vote
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6

Ingredients
  

  • 2 cups rice dry
  • 2 teaspoons olive oil
  • 4-5 cloves garlic minced
  • 2 tablespoons ginger minced
  • 2 cups carrots shredded
  • 3 cups broccoli chopped
  • 1/2 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon chili flakes

Tahini Sauce:

  • 1 tablespoon tamari or soy sauce
  • 1 teaspoon sesame oil
  • 3 tablespoons tahini
  • 1/2 tablespoon maple syrup
  • 3 tablespoons coconut milk

Finishings:

  • 3 cups cabbage shredded
  • 1/2 cup cashews toasted if desired

Instructions
 

  • Cook rice according to package directions, set aside.
  • In a large pot, heat olive oil over medium heat. Add the garlic, ginger, carrots and broccoli. Season with salt, pepper, and chili flakes. Saute over medium heat while stirring occasionally until the vegetables are soft, about 5-6 minutes.
  • To prepare the tahini sauce, add the tamari, sesame oi, tahini, maple syrup, and coconut milk in a small bowl. Whisk together until smooth.
  • Add the cooked rice, tahini sauce, and cabbage to the pot of prepared veggies. Stir until fully combined, allowing the cabbage to wilt from the heat.
  • Toast the cashews in a pan over medium heat before serving, if desired.
  • Serve in bowls and garnish with cashews.

Vegan Cashew Rice Bowl