Vegan Basmati Rice Stuffing
Hello & Happy Sunday!!
I don’t know about you, but I find that there is always something we are not good at, and a lot of times, it’s laughable. For myself..
It’s cooking rice, (insert laugh)
I don’t know what it is. Perhaps I didn’t know the ratio of rice to water or I made a bad batch of sushi rice, but at any rate, I just got the feeling that rice hated me lol. That is until I started working with Lotus Foods rice. It comes in an array of varieties and always comes out perfect. When brainstorming about the perfect seasonal rice concept, stuffing came to mind!
Typical stuffing is comprised of bread crumbs, butter, chicken broth, and altogether I’ve just never been a fan or my mom just made terrible stuffing or C all of the above. At any rate, I’ve just never had a craving it so I decided to explore a recipe that I would actually find appealing, and this Basmati Rice Stuffing with shaved brussels and fennel was born.
For those who are not familiar with fennel, it’s one of my more recent obsessions. It looks like celery, but isn’t, has a slight licorice undertones, and is just so fun to work with. You can throw it in a pan or roast it, any way you prefer it’s always good! Shaved brussles have been one of my personal faves for the past few years. Brussles are fab, but can be bulky in recipes and shaved in a salad is filling and divine! (I just wouldn’t recommend it if on a date lol)
What I love about this stuffing recipe, is everything. It’s packed to the max with veggies, has multiple textures, flavors that blend seamlessly together, a hint of licorice, a hint of sweet, filling, affordable, perf for any holiday, non vegan approved!
If you’re looking to break away from the thought that all stuffings stink, or simply need that beautiful side dish to compliment your holiday spread, you have to try this recipe for vegan Basmati Rice Stuffing with shaved Brussels and fennel!
This recipe was made using Lotus Foods Jasmine Rice. I always found their products alluring, but as someone who rarely cooks rice I never experienced their products until recently! I once thought the quality of rice was all the same, but I was completely wrong. You can discern the difference in their products and I love the array of products they offer. Everything from rice, noodles, and even rice crackers, I’m obsessed with Lotus Foods!
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Eat Drink Shrink
Yields 6-8 servines
10 minPrep Time
30 minCook Time
40 minTotal Time
- 2 cups Lotus Foods Basmati Rice
- 3 cups vegetable broth (sodium free)
- 1 tsp sea salt
- 1 dried bay leaf
- salt and pepper
- 2 cups shaved brussels
- 1 cup sliced fennel
- 1 jumbo shallot or 1 small onion, chopped
- 8oz mushrooms, sliced
- 2 stalks celery, finely chopped
- 2 teaspoon dried thyme
- 3 cloves garlic, minced
- 1 Tablespoon chopped fresh sage
- 2/3 cup toasted slivered almonds
- 2/3 cup dried cranberries
- 1/4 cup vegan parmasen cheese, optional
- Add rice, broth, bay leaf, and a pinch of salt to a pot, then bring to a boil. Place a lid on top then turn heat down to low and simmer for 40-45 minutes or until rice is al dente. Let pan sit off the heat with the lid on for 5 minutes then remove bay leaf, fluff rice with a fork, and set aside.
- In a large skillet, heat the olive oil over medium. Add the onions, celery, and fennel, and let cook, stirring occasionally, until the onion is softened and lightly brown, about 8 minutes. Increase the heat to medium high, then add the mushrooms. Let cook, stirring often, until the mushrooms are soft and most of the liquid has evaporated, about 6 minutes. Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper. Remove from heat and set aside.
- Toss in the shaved Brussels, cook for 3 minutes. Remove from heat and toss in the sage and thyme. Combine the veggies with the rice and top with toasted slivered almonds and dried cranberries, enjoy!