Beyond Bread – Gluten-free Stuffing Recipes for Thanksgiving

adapted from Canadian Living

1 Tbsp. each olive oil and butter

1-2 onions, chopped

3 stalks celery, including leaves chopped

1 tsp sage or thyme

1 bay leaf

1 cup wild rice

1-1/2 cups brown rice

3-1/2 cups low sodium chicken stock

1 cup chopped dried apricots

1/2-1 cup chopped almonds or pecans, toasted

1/4 cup chopped fresh parsley

salt and pepper to taste

5 minutes or until softened. Stir in rices; add stock and bring to boil. Reduce heat to low and simmer, covered, for 40 minutes or until rice is tender and liquid absorbed. Discard bay leaf. Stir in apricots, nuts, parsley, salt and pepper.

30 minutes. Serves