Grains Recipes: Recipe for Gluten-Free Cranberry-Hazelnut Rice Stuffing - Have a gluten-free Thanksgiving or Christmas

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Gluten-Free Cranberry-Hazelnut Rice Stuffing

We always welcome gluten-free recipes and we always welcome tasty recipes.

1/2 cup (1 stick) plus 1 tablespoon butter

2 cups sweet yellow onions, chopped

1 clove garlic minced

7 cups chicken stock or broth

2 cups uncooked wild rice

2 cups uncooked long-grain brown rice

1 tablespoon olive oil

1 1/2 cups thinly sliced sweet onion

2 cups dried cranberries or dried cherries

1/2 cup minced fresh flat-leaf parsley

2 tablespoons minced fresh thyme

1 1/2 cups hazelnuts, toasted, skinned, and coarsely chopped

1 cup chopped green onions (including green parts)

1/2 pound bacon, cooked crispy and crumbled

1/2 teaspoon poultry seasoning

Salt and freshly ground black pepper

Method

In a large pot, melt the 1/2 cup of butter over medium-high heat and saute the chopped onions and the garlic until translucent, about 5 minutes. Add the stock and bring to a boil. Stir in the wild rice, cover, decrease the heat to medium-low, and simmer for 30 minutes. Stir in the brown rice, cover, and simmer until the rice is tender and most of the liquid is absorbed, 35 to 40 minutes.

Meanwhile, place 1 tablespoon olive oil and 1 tablespoon of butter into a medium-size saute pan over medium heat. Add the sliced onions and saute until golden brown, about 40 minutes.

Preheat the oven to 350°F. Remove the pot from the heat and stir in the cranberries, parsley, thyme, hazelnuts, green onions, caramelized onions and garlic, crumbled bacon, and poultry seasoning. Season to taste with generous amounts of salt and pepper, then place in a casserole dish and bake at 165°F for 35 to 40 minutes.

Serves: 12 Reprinted with permission from ©Robert M. Landolphi, Gluten-Free Everyday Cookbook, by Robert Landolphi, published by Andrews McMeel click for book review

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