Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate
  • Record is Archived

    This article is now archived and is closed to further replies.

    Scott Adams
    Scott Adams

    Brown and Wild Rice Savory Mushroom Stuffing (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    This recipe comes to us from “tarnalberry” in the Open Original Shared Link.

    Celiac.com Sponsor (A12):
    Ingredients:
    1 cup Lundberg Farms Wild Blend Rice (you can substitute brown rice, or your own mix of brown and wild rice, but this mix works best of the variations Ive tried so far, definitely do not do all white rice)
    1/3 cup arborio rice (risotto)
    3 medium carrots
    3 stalks celery
    1 medium onion
    2/3 pound mushrooms (chanterelles are very good here, as are creminis (or portabellas), plain white wouldnt be the same)
    3 tablespoons olive oil
    4 cups (or more) chicken or vegetable broth
    2 teaspoons Italian spices (or ½ teaspoon each basil, oregano, thyme, rosemary)
    1 teaspoon salt
    ½ teaspoon ground sage
    ¼ teaspoon majoram
    pinch cumin (optional)

    Directions:

    • Finely dice the carrots, celery, onion, and mushroom.
    • Heat a 6 quart (or so) pot on the stove, then add the olive oil.
    • Add the carrots, celery, onion, and mushroom, and stir to coat.
    • Continue cooking, on medium high heat, stirring often, until the onions turn translucent.
    • Add the rices, and stir to coat further, for a minute or so.
    • Add enough broth to just cover the ingredients, and turn down to a simmer.
    • Continue to cook just like risotto - stirring almost continuously (no less than every three or four minutes), and adding broth, a half cup at a time.
    • After 30 minutes, add the spices.
    • Continue adding broth, even after the four cups, if the rice is not done, but is very thick and needs more liquid to keep from burning at the bottom. And keep stirring!
    • When the rice is cooked through, turn off the heat and serve.


    User Feedback

    Recommended Comments

    Guest Alex Kidaloski

    Posted

    Sounds delicious--I'm printing it!

    Link to comment
    Share on other sites
    Guest Doreen

    Made this for Christmas with my Turkey. It was delicious. Tastes just like stuffing. For those of you who are as lazy as I, just put the whole quart of broth in, cover tightly and simmer; or just put it in the oven. Only have to check on it and add broth if needed every half hour.

    Link to comment
    Share on other sites
    Guest Anne

    Sent this recipe to my daughter in law this morning because she loves it. I am a happy celiac mother in law.

    Link to comment
    Share on other sites


    Guest
    This is now closed for further comments

  • Get Celiac.com Updates:
    Support Celiac.com:
    Donate
  • About Me

    Scott Adams

    Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.


  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Related Articles

    Scott Adams
    This recipe comes to us from Oliver.
    ½ cup gluten-free margarine
    2 cups onion, chopped
    2 cups celery, chopped
    ¼ cup parsley, fresh, chopped
    8 oz. mushrooms, chopped
    11-13 cups dried out gluten-free bread cubes
    1-2 tablespoons poultry seasoning
    1-1 ½ teaspoons salt
    1-2 teaspoons thyme
    ½ tsp black pepper
    1-2 teaspoons sage, ground
    3-4 cups chicken broth
    2-4 cups chicken cooked, diced
    2 eggs, beaten
    1 teaspoons baking powder
    Melt margarine in a skillet and sauté onion, celery parsley and mushrooms. Put gluten-free bread cubes in a large bowl. Add all the seasonings and toss well. Pour in broth to make mixture quite moist. Fold in diced chicken. Add eggs and toss together well. Add the baking powder and mix well. Place stuf...


    Scott Adams
    This recipe comes to us from Sue Foss.
    Ingredients:
    8 ounces gluten-free elbow macaroni
    1 cup gluten-free bread crumbs (dry them in a 150F oven, then cut off the crusts, and throw them in a food processor to make crumbs)
    1 tablespoon butter for bread crumbs
    1 tablespoon butter for casserole
    2 tablespoons arrowroot starch (or other gluten-free starch)
    2 ¾ cups half-and-half (You can use cream or milk if you like, and the result will be more or less creamy - I find half-and-half a good balance)
    ½ teaspoon kosher salt
    ½ teaspoon fresh ground pepper
    ½ teaspoon fresh ground nutmeg
    ¼ teaspoon cayenne pepper
    8 ounces sharp white cheddar, grated
    4 ounces Gruyere cheese, grated (Use any cheese that melts well - even more cheddar if nothing else...


    Scott Adams
    This recipe comes to us from Valerie Wells.
    Ingredients:
    Cut up chicken pieces
    ½ cup rice flour
    ½ cup corn starch
    1 teaspoon salt
    1 teaspoon turmeric
    1 teaspoon paprika
    Directions:
    Lightly grease baking pan(s). Mix dry ingredients. Shake chicken pieces one or two at a time in dry mixture. Place chicken pieces in pan. Bake at 375F for 50 to 55 minutes.


    Margie Culbertson
    Note: I realize not everyone has time to do home-made cooking of the long-prep kind, so I’ve given you options in this recipe. I’ve put optional instructions in brackets (to prepare the packaged way see the info in the brackets). For instance, you can prepare this chicken dish in two ways, the fresh ingredients way or the packaged way. I have put the packaged ingredients in ( .)
    Ingredients:
    4 chicken breasts
    1 tomato, cubed (1 med. can diced tomatoes)
    3 sticks celery, cubed
    ¼ green or yellow pepper
    ¼ red pepper, diced (or for the peppers you can get these by taking equivalent from frozen packaged peppers)
    Handful chopped fresh parsley
    Baked potato, skin on, cubed (you can use a raw potato)
    Pinch salt
    Sprinkle cinnamon sugar over the top (or 1/8 teaspoon of eac...


  • Recent Activity

    1. - kopiq replied to kopiq's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      1

      starting to heal, vitamin d deficiant but cannot tolerate vitamins. what to do? also multiple ongoing issues.

    2. - kopiq posted a topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      1

      starting to heal, vitamin d deficiant but cannot tolerate vitamins. what to do? also multiple ongoing issues.

    3. - trents replied to More2Learn's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      5

      Celiac Maybe a Possibility?

    4. - More2Learn replied to More2Learn's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      5

      Celiac Maybe a Possibility?

    5. - Yaya replied to CeliacChica's topic in Related Issues & Disorders
      45

      Muscle Twitching


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      126,202
    • Most Online (within 30 mins)
      7,748

    Maroney
    Newest Member
    Maroney
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      120.9k
    • Total Posts
      69.2k

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Popular Now

    • CeliacPsycho246
      4
    • CeliacChica
      45
    • ellanataliw
      6
  • Popular Articles

    • Scott Adams
    • Scott Adams
    • Scott Adams
    • Scott Adams
    • Scott Adams
  • Upcoming Events

×
×
  • Create New...