I found this recipe on line and made a few alterations, but unfortunately I never recorded the original source. We send our collective thanks to the original cook! This was the first stuffing I served in our newly gluten-free home. I served it for Thanksgiving and it was a huge success!
½ Cup Organic Wild Rice
½ Cup Organic Brown Rice
2 Cups Water (alkaline if you’ve got it!)
1 TBSP Vegetable Oil (try Camelina or MCT oil for added nutrients)
Cook the rice in the water and oil. While the rice is cooking move onto the next step.
1 Stalk Organic Celery – chopped
4 Organic Green Onions – chopped
2 Cloves Organic Garlic – chopped
I just toss these all into my hand powered food processor – then sauté them in a little oil or butter, and set them aside to cool.
1 Organic (& Local!) Red Apple – peeled & diced
(then set aside in lemon water to prevent browning)
½ Cup Organic (& Local!) Dried Cranberries
½ Cup Organic Raisins
2TBSP Organic Lemon Zest
Combine the drained apple, cranberries, raisins, and lemon zest with the cooked onions, celery and garlic and set aside.
3TBSP freshly squeezed Organic Lemon Juice
½ tsp Himalayan Salt
1/3 Cup Organic, Cold Pressed Olive Oil
Freshly Ground Organic Black Pepper to taste
Wisk together & pour over the cooked rice.
Finally mix everything together and serve hot or cold.