<<Disclaimer: Verify this information before applying it to your situation.>>

Apparently lots of you make stuffing with rice.  To  simplify, there are 
many recipes online.  You can also search under rice  and sausage casserole as 
well as stuffing.  Here are 3 samples that were  sent to me.  Thanks all!!
 
 
Prepare 1 cup of Lundberg's Country Wild Rice according to  their 
directions.
In the meantime,
Brown 1 pound of  Jimmy Dean Sausage with Sage.  Remove from saute pan.
Saute 1 large onion, sliced thin (quarter the slices)
Saute 8 oz, of sliced mushrooms
You might have to add extra butter to sausage  drippings for the saute-ing.
I like to deglaze the saute pan of onion and  mushrooms with a splash of 
Lea & Perrins Worcestershire  Sauce.
----------------------------------------------------------------------------
-------------------------------
 
 
Italian Sausage Rice Stuffing

2 lg. onions, finely chopped
1 c. butter, divided (less if stuffing a bird as it will be  too            
      greasy)
2 tbsp. olive oil
6 c. strong chicken broth
3 c.  long grain rice
2 c. finely chopped celery
1 lb. bulk Italian  sausage*
1 c. chopped lightly toasted pine nuts (I use them whole)
Salt, pepper  

*Or 1 pound Italian sausage, casings removed. 

In a saucepan with  a tight fitting lid, saute onions with 1/2 cup of 
butter and olive oil until  soft. Add rice and sauté for a couple of minutes.  
Heat chicken broth and add it to the  onions and rice.  
Bring mixture to a boil and then bake it in a moderate  oven, 350 degrees 
for 18 to 20 minutes, or until stock is absorbed. (I put it in a rice  
cooker.) 
In a skillet, saute, celery in remaining 1/2 cup of  butter until soft.  
Add the Italian  sausage and break up while browning.  
Combine the rice mixture with the sausage. Add the  toasted pine nuts, 
salt, and pepper.  Mix well. Let the stuffing cool completely. Stuff a turkey, a 
goose, may  be used with chicken or any wild game, or cook it outside the 
bird in a 350 deg.  oven to an internal temp of 165 deg. 
---------------------------------------------------------------- 
WILD RICE with APPLES and CRANBERRY STUFFING 
1/4 cup DF margarine 
1 onion, chopped
1 garlic clove,  minced
3-1/3 cups GF chicken broth
1 cup wild rice
1 cup long  grain brown rice
1/2 cup dried apples, minced
1/2 cup dried  cranberries
3/4 cup hazelnuts, toasted, husked and coarsly chopped  [almonds or walnuts]
1/4 cup fresh parsley, chopped
1 Tablespoon  fresh thyme
1/2 cup green onions, chopped
Salt and  pepper 
Preheat oven to 350 degrees F.

In a large heavy saucepan  melt butter over medium-high heat. Add onions 
and saute just until  softened. Add garlic and saute one minute. Add chicken 
broth and bring to  a boil. Add wild rice and reduce heat to a simmer; cover 
and cook for 30  minutes. Add brown rice; cover and cook for 30 minutes 
more. Stir in  cranberries, apples, parsley and thyme. Cover and cook 5 minutes 
longer.  Stir in hazelnuts and scallions; season with salt and pepper.  

Butter a 15"x10"x2" glass baking dish and transfer stuffing to  dish. Cover 
with foil and bake for 40 minutes before ready to serve.   

*Support summarization of posts, reply to the SENDER not the CELIAC List*
*******
To unsubscribe, email: mailto:[log in to unmask]
*******