Rice Stuffing

I’m someone who loves change and variety, which means my Thanksgiving menu is never the same twice. Some years I lean into the classics like silky mashed potatoes or a perfect pumpkin pie. Other years I crave Latin twists: guava-cranberry sauce or cornbread de choclo.

And some dishes do both. This rice stuffing is a classic in my home; we’ve always used rice stuffing instead of regular bread stuffing, tucked inside the turkey and served as a side. It’s fragrant, comforting, and just different enough to make everyone ask for the recipe.

Why You’ll Love This Recipe:

• Veggie forward: It’s an easy way to add veggies and fiber to your Thanksgiving plate.
• Can be made the day before: save time by prepping the night before. That way, you can focus on other dishes on Thanksgiving day
• Gluten Free: If you would like to keep your menu gluten free, opt for this rice stuffing. Its a great alternative to the bread stuffing.

What You’ll Need:

• 3 cups of vegetable broth
• 1 ½ cups of jasmine rice
• ⅓ cup carrots, diced
• ⅓ cup celery, diced
• ⅓ cup green peas
• ⅓ cup red onion, chopped
• ⅓ cup canned dark red kidney bean, drained and rinsed
• ⅓ cup of shiitake mushroom, chopped
• ¼ cup of finely shredded Parmesan, hand shredded
• ¼ cup of fresh parsley, chopped
• 1 ½ tbs of butter, unsalted 
• 1 ½ tbs of minced garlic, fresh
• ½ tbs olive oil
• 2 tsp salt
• ½ tsp adobo
• ½ tsp sage, dried
• ½ tsp thyme, dried
• ½ tsp rosemary, dried
• ½ tsp of parsley
• ½ tsp onion powder
• ½ tsp garlic powder

Directions:

1. Prep the rice. Place the dry rice in a strainer and rinse under running water until the water runs clear. To a pot, add the rice, salt, adobo, sage, thyme, rosemary, dried parsley, onion powder, garlic powder, and olive oil. Stir to combine.
2. Boil the rice. Turn the stove to the highest setting to bring the rice to a boil. Keep in high heat until most of the water evaporates and bubbles begin to form on the surface. Hint: this takes about 8 minutes. 
3. Cook the rice on low: Once the water is mostly gone, use a spatula to stir the rice. Then, change the temperature to the lowest setting on the range and cover with a lid. Put a timer for 27-30minutes.
4. Sauté the veggies: While the rice is cooking, sauté the veggies. Add butter to a nonstick pan and cook on medium heat. Once the butter melts, add the garlic and onion. Cook until the onion becomes translucent. Then add the carrots, celery, green peas, kidney beans, and mushroom. Cook for 3-5 minutes.
5. Add the veggies to the rice. Once veggies are done cooking, add them to the rice pot. Quickly open the rice lid, add the veggies, stir to combine, then quickly close with the lid again. Continue cooking for the remainder of the 27-30 minutes.
6. Top with Parmesan and fresh parsley: At the end of the 27-30 minutes, the rice should be done. Sprinkle with Parmesan and parsley. Mix to combine.
7. Yields: 2 ½ cups of rice stuffing. Can be enjoyed alone as a side or can be stuffed inside the turkey.