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. Turn off heat and let sit for 5 mins, then remove bay leaf, fluff with a fork, and set aside.
2

While rice is cooking, 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, then chop into pieces.
3

Add another drizzle of oil to 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 soft and most of the liquid has evaporated (~6 mins). Add garlic and cook for 2 more mins. Season with salt and pepper. Remove from heat and set aside.
5

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