Saturday, December 1, 2012


Thanksgiving is a really hard holiday to enjoy thoroughly when you have gluten sensitivity.  Since stuffing (or dressing) is a big part of the meal I have experiemented with different recipes over the years to use as a substitute.  My latest creation is this brown rice stuffing.  As an afterthought, I think it would taste even better if you add cooked and crumbled sausage.  Hope you enjoyed your Thanksgiving celebration!


2 c. uncooked brown rice                                  2 1/2 c. chopped baby bella mushrooms
4 c. water                                                       2 green onions, thinly sliced
1 can (15 1/4 oz.) whole corn kernels                10 strips of bacon, chopped
1 pkg. (2.25 oz.) pine nuts                               5 cloves of garlic, finely chopped
1 packet Sazon Goya con Azafran seasoning       salt & pepper to taste
1 white onion, chopped

Directions:  To a large pot or rice cooker, add rice, Sazon Goya seasoning, can of corn, including the liquid, pine nuts and water.  Cook for 50-60 minutes, or until all liquid is absorbed.  To a large frying pan over medium heat, add bacon.  Cook until almost done.  Soak up half the grease with some paper towels.  Add onion and garlic to the pan.  Cook until the onion turns translucent, about 4 minutes.  Next, add the mushrooms and cook for 5-6 minutes more, stirring accasionally.  Slowly add the rice mixture to the pan.  Mix to combine and cook about 3 minutes.  Stir in the green onions and serve.

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