Gluten-Free Brown Rice Stuffing Casserole (Vegan, Allergy-Free)
A hearty and cozy side dish recipe to feed a crowd! This Gluten-Free Brown Rice Stuffing Casserole dish is vegan, allergy-free, and easy to make! Whole grain brown rice, vegetables, savory herbs, and pops of cranberry all baked together! Great for the holidays or a weeknight family meal!
- Prep Time: 30 minutes
- Cook Time: 20 mins
- Total Time: 50 minutes
- Yield: 6 Servings 1x
- Category: Side Dish
- Method: Bake
- Cuisine: American
Scale
Ingredients
- 1 Cup Long Grain Brown Rice
- 2 1/2 Cups Vegetable Broth*
- 3 Large Celery Stalks (chopped)
- 3 Large Carrots (chopped)
- 1 Cup Chopped Baby Portobello Mushrooms
- 1 Cup Chopped Vidalia Onion
- 1 Tsp Minced Garlic
- 2 Tsp Dried Rosemary (crushed)
- 1 Tsp Dried Thyme
- 1/2 Tsp Ground Sage
- Black Pepper (to taste)
- 1/2 Cup Dried Cranberries (sweetened or unsweetened)
- 1/2 Cup Gluten-Free Breadcrumbs (optional to top)
Instructions
- In a large pot, cook your brown rice in the vegetable broth, according to package directions.
- In the mean time, preheat the oven to 350°F and prep the veggies.
- In a seasoned cast iron skillet or saute pan, on the stove, dry saute the chopped vegetables, herbs, and spices, until soft, for about 10 minutes and remove from heat.
- Now add the cooked rice and cranberries to the cast iron skillet or saute pan and mix everything together.
- Flatten the mixture a bit in the cast iron skillet or transfer to an oven-safe casserole dish and do the same. Top the stuffing with the optional glute-free bread crumbs.
- Bake the brown rice stuffing casserole in the preheated oven for 15-20 minutes, until the breadcrumbs become lightly golden brown.
- Remove and serve warm.
Notes
*You can use a chicken or turkey broth/stock if you don’t need this dish vegan.
Nutrition
- Serving Size: 1 Serving
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