If you are tired of the “food baby” traditional Thanksgiving stuffing leaves you with, this is for you!!! | absolutely love rice; this was an easy take! Also, this version gives all the savory flavor while offering a gluten-free option or if you just want to avoid the “food baby”! Cranberries can be on the side; they are simply a pretty addition.
SERVES 6-8
1/2 cup fresh cranberries
1/2 cup orange juice
1 Tablespoon olive oil
2 Tablespoon butter or olive oil
2 leeks, halved and sliced thin
2 celery ribs, chopped fine
2 garlic cloves, minced
1 cup cremini or baby Bella mushrooms
1/2 teaspoon dried thyme
2 Tablespoons fresh sage, chopped
1/4 cup dry white wine (chardonnay)
2 cups wild rice prepared per package directions
1 cup chicken broth (or vegetable broth)
1 teaspoon orange zest
Sea salt and cracked pepper
In a small saucepan combine cranberries and orange juice.
Bring to a light boil, reduce heat to simmer.
Cook uncovered for 1 minute. Remove and set aside.
Heat olive oil and butter in a large, heavy skillet over medium heat.
Add leeks and celery with a dash of salt. Sauté 1 minute.
Add the garlic, mushrooms, and herbs.
Sauté another 3 minutes or until the mushrooms are firm and beginning to soften, add the wine and simmer for another minute.
Fold in the rice cranberries, orange zest seal slat, and cracked pepper to taste.
Can be served as is or baked. Garnish with celery leaves, fresh rosemary, or an orange twist.
