Gluten-Free Stuffing

Ingredients:

• 1 cup diced red onion
• 1 cup diced celery
• 1 cup chopped celery leaves
• 1 4 oz can mushrooms, drained, rinsed and sliced
• 1 cup rice, uncooked
• 3 tbsp gluten-free margarine or butter
• 2 cups gluten-free vegetable broth
• 1 tsp salt
• 3/4 tsp poultry seasoning
• Optional: toasted almonds

Directions:

1) Pre-heat oven to 350 degrees.
2) In a large skillet, saute onion, celery, celery leaves, mushroom and rice in margarine
3) Add onion and celery and saute until veggies are soft and rice is golden brown.
4) Transfer to a greased 2-quart casserole dish.
5) Stir in gluten-free vegetable broth, salt and poultry seasoning.

Cover and bake for 30 to 35 minutes, or until rice is cooked and the liquid is absorbed. Fluff with a fork, then sprinkle the top with chopped toasted almonds.