Wild Rice, Herb and Olive Oil Stuffing (Gluten Free)
Ingredients
- 4 cups cooked wild rice
- 2 cups cooked brown or white rice
- 1/2 cup Rosemary EVOO
- 1 onion diced
- 3 celery stalks diced
- 1 cup mushrooms, chopped
- 1/2 cup dried cherries or cranberries
- 1 tsp thyme
- 1-2 cups broth
- salt and pepper
Instructions
- Saute onion, celery and mushrooms in olive oilAdd thyme, salt and pepperStir in cooked rice and dried fruitAdd broth as needed and bake 350 for 25-30 minutes
