½ loaf of day old gluten free whole wheat bread
2 cups cooked rice
2 cups vegetable stock
1/4 cup sage
1/4 cup poultry seasoning
1/2 cup pine nuts
2 stalks celery, finely chopped
1 tbsp fresh parsley, chopped
1 cup mushrooms, chopped
5 green onions, chopped
The Evening Before
1. Cook your rice and set aside. Tear your bread into small chunks, roughly the size of croutons. Add your sage, poultry seasoning and celery to the ripped bread and combine. Add rice and mix well. Allow this mixture to sit overnight.
Day of your Feast
2. Toast your pine nuts on a skillet and set aside. To your bread and rice mixture add pine nuts, onions and mushrooms. Slowly mix 1 and 1/2 cups of vegetable stock into the stuffing, mixing well to evenly distribute the liquid.
3. Place the stuffing in an deep baking dish and evenly distribute the remaining vegetable stock over the top.
Cover and bake at 350-400°F for 1 ½ to 2 hours.