A fun alternative to traditional bread stuffing!
Start to finish in 45-60 minutes.
1 Tbs. extra virgin olive oil
1 c. chopped shallots or red onion
1 c. shitake or other flavorful mushrooms, sliced
1 c. green apple peeled and diced
1 c. arborio (aka risotto) rice [can sub barley or other grain, if desired]
¼ c. dry sherry [can sub broth w/ a little vinegar mixed in]
2 tsp. poultry seasoning OR ½ tsp. each: thyme, sage, parsley, and rosemary
¼ tsp. cayenne powder [optional]
6 c. un-chicken or light vegetable broth, heated
2 Tbs. unsweetened soy milk, yogurt, buttery spread, or your favorite cream substitute
2 Tbs. nutritional yeast OR your favorite parmesan substitute
¼ c. fresh parsley, coarsely chopped
¼ c. almonds or walnuts (Marcona almonds pictured)
¼ c. fresh chopped apple sprinkled with lemon juice
1. In a Dutch oven or other large pan, heat olive oil until shimmering.
2. Add shallots and sauté until golden, 5-8 minutes.
3. Add mushrooms, apple, and Arborio rice, sautéing until rice is translucent.
4. Deglaze the pan with sherry or broth/vinegar mixture.
5. Add dried spices and stir to coat.
6. Begin adding heated broth, 1 cup at a time, to rice mixture and stir until the liquid is nearly absorbed. (I find the easiest way to do this is to microwave the broth in a large glass measuring cup with a pour spout.)
7. Continue to stir and add broth until the rice is tender. (It usually takes about 4-5 cups, but I always heat up extra just in case it’s needed. You can save whatever you don’t use.)
8. Remove from heat and stir in ‘cream’ and nutritional yeast.
9. Transfer to individual bowls and top with parsley, nuts, and diced apple, as desired.Serves 4-6 as a side dish.