Basmati Rice Stuffing

This simple vegan recipe is packed with veggies and flavor. Enjoy it as a side or main dish all year round.

This simple vegan recipe is packed with veggies and flavor. Enjoy it as a side or main dish all year round.

1

Add broth, rice, bay leaf, and salt to a pot, and bring to a boil. Cover with lid, turn heat down to low, and simmer for 40-45 mins or until rice is al dente. Let pan sit off heat with lid on for 5 mins then remove bay leaf, fluff with a fork, and set aside.
2

Meanwhile, add a drizzle of oil to a large skillet and bring to low/medium heat. Add sage leaves and cook for 3-5 mins or until crispy, being careful not to burn. Remove from heat and allow to cool. Chop into pieces.
3

Add another drizzle of oil to same pan, then add onion and celery. Cook, stirring occasionally, until onion is soft and lightly brown (~8 mins).
4

Increase heat to medium high, add mushrooms, and cook, stirring often, until mushrooms are soft and most of the liquid has evaporated (~6 mins). Add garlic and cook for 2 more mins.
5

Combine rice and veggies then sprinkle with cranberries, almonds, and sage.