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Gluten Free Stuffing Recipe

Regina
  • 60 minutes
  • Serves 12

INGREDIENTS

1/2 cup

wild rice (or blend) (1.5 cups cooked)

4 cups

small cauliflower florets (400g or about 1/2 of a large head)

1 cup

chopped carrots (from about 2 medium carrots)

2 tbsp

olive oil (divided)

4

sprigs of thyme

1

sprigs rosemary

salt & pepper

1 tbsp

butter (or vegan alternative)

8 oz

sliced mushrooms (227g)

1 cup

chopped onion (1 medium)

4 cloves

garlic (minced)

1 tbsp

balsamic vinegar

1/3 cup

dried cranberries (optional)

2 tbsp

sunflower seeds (optional)