Wild Rice Stuffing

Serves 12

Ingredients

1 cup uncooked wild rice (or equal amount of uncooked quinoa) 3 cups water

2 veggie bouillon cubes- my favorite is Rapunzel

1 tablespoon oil

1 chopped onion cone #2

1 cup sliced mushrooms cone#4

1 cup chopped apple cone #2

1/4 cup dried cranberries

2 cups diced celery

1/2 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon poultry seasoning

1/4 cup slivered almonds, toasted

Sprinkle of Fresh parsley to serve

Directions

Place wild rice and water in 3 quart sauce pan and bring to a boil.  Then place lid on and reduce temperature- so the vacuum cooking can quicken the cooking time.

Reduce to a simmer, cover and cook until all water is absorbed. Cook wild rice for about 30 minutes. (If you're using quinoa, cook It for about 15 minutes.)

Heat  EOS or 11” skillet over medium heat. Add oil, onion, mushrooms, apple, cranberries and celery. Stir and heat through until tender. Add the salt, pepper and poultry seasoning. Continue to stir and cook slowly until fragrant, about 10 minutes total. Combine the rice, the fruit/vegetable mixture in a large bowl. Cover and keep warm in oven until serving. Garnish with a sprinkle of toasted almonds.