Wild Rice Stuffing with Goldenberries

[kirra]

Wild Rice Stuffing with Goldenberries

Ingredients:

2 qt. vegetable stock
3 c. wild rice, rinsed
Pinch sea salt
1 T. olive oil
6 large shallots, chopped
6 garlic cloves, minced
1 lb. white mushrooms, thinly sliced
1 T. soy sauce or wheat-free tamari
1 t. dried thyme
1/2 c. Kopali Organic Goldenberries
Freshly ground black pepper
1 c. chopped fresh parsley
2 qt. vegetable stock
1/3 c. chopped fresh sage

Preparation:

Bring stock to a boil. Add rice and salt, and return to a boil. Reduce heat, cover and simmer for 35-45 minutes, or until the water is absorbed. Remove from heat.

Heat olive oil in a sauté pan, add the shallots and garlic and cook for about 10 minutes, or until golden. Add the mushrooms and continue to cook, stirring occasionally, until the mushrooms release their juices.

Add the soy or tamari, thyme and pepper. Continue to cook until the liquid evaporates. Transfer to a bowl with the rice. Add the golden berries, parsley and sage and toss to combine. Taste and adjust the seasonings, adding more pepper, if necessary.