Posted by “Your diet is a bank account. Good food choices are good investments.” Bethenny Frankel
Hi All! I know when I started this word comet journey of a blog, I promised food, drinks, airplanes, and travel. So in the spirit of Thanksgiving, and being thankful for a bounty of food that is shared with friends and family, here’s a recipe for those gluten free and/or vegans in your life at this time of year.
Grab a 2 1/2 cup bag of brown and wild rice blend, 5 1/2 cups of vegetable broth (low sodium if you wanna be extra healthy), a small yellow onion, 2 stalks of celery and some salt and pepper. A good booster is 16 oz of bella mushrooms (sliced, what else?) and toss all that in a 5 gallon crock pot. Turn it to high to cook in 2-3 hours, or low in 5-6 hours. Once you’ve finished cooking this bunch, grab some fresh thyme and sage and set the crockpot to keep warm until its dinnertime. After a few minutes of letting those herbs simmer, grab some dried cranberries (about 1/2 a cup) and stir them into your rice blend. When serving this delicious side, add slivered almonds to the top, and viola!! Stuffing the healthy way!
It’s a hit with crowds, and it’s super filling. I made it for my office potluck!
Want the original recipe? Go check out Erin’s post on wellplated.com
ENJOY!
Jessica
Geek Havok 