Roasted Cauliflower, Mushroom and Wild Rice Stuffing
Ingredients
The stuffing
-
2
tablespoons
olive oil
-
1
small
white onion
-
5
cloves
garlic
-
1½
cups
wild rice blend
-
3
cups
vegetable stock
-
1
small
head cauliflower
-
1
pound
baby bella mushrooms
-
juice of 1
lemon
Toppings
-
⅓
cup
dried cranberries
-
⅓
cup
chopped fresh parsley
-
⅓
cup
freshly-grated Parmesan
-
⅓
cup
toasted pine nuts
Instructions
- Preheat the oven to 450°F.
- Heat 1 tablespoon of olive oil in a saucepan and sauté the onion for 5 minutes.
- Add the garlic and sauté for 1 minute, then add the rice and cook for 30 seconds.
- Pour in the vegetable stock and cook the rice according to package instructions.
- Once the rice is cooked, drain any excess stock and stir in the lemon juice.
- On a baking sheet, toss the cauliflower and mushrooms with the remaining olive oil, salt, and pepper, and roast for 15 minutes.
- Combine the cooked rice with the roasted cauliflower and mushrooms in a serving dish.
- Top with cranberries, parsley, Parmesan, and pine nuts, and serve warm.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
8g
Sodium
300mg
Cholesterol
0mg
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