Wondergrain Gluten-Free Stuffing

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“Cook me, freeze me, reheat me and I will be as delicious as if you had just cooked me.  I never, ever get soggy!”

Serves: Approximately 8-10 (As A Side)

Prep Time: Approx. 20 mins

Cooking time: Approx. 35 minutes if using previously cooked and frozen grain, or Approx. 70 minutes if cooking the grain while preparing the stuffing.

Ingredients:

  • 1 ½ medium sweet potatoes peeled and cubed. (Small cubes)
  • 1 ½ cups diced celery
  • 1 large onion diced
  • 1 10-ounce pack baby Bella mushrooms chopped
  • 3 cloves garlic finely minced (or use a garlic press)
  • 2 tablespoon fresh sage chopped
  • 1 tablespoon fresh rosemary chopped
  • 2 tablespoons olive oil
  • 4 cups cooked Wondergrain Pearled Sorghum (May use cooked Whole Grain) (See tip #3)
  • ¾ cup toasted chopped pecans (See tip #2
  • Salt & pepper (to taste)
  • Pinch crushed red peppers (to taste or feel free to omit)
  • ½ cup dried cranberries
  • ⅓ cup chicken or vegetable broth

 Directions:

  1. Preheat oven to 400°
  2. Place raw pecans in a Ziploc bag and use a rolling pin to break them up into smaller pieces. Roast in a sauté pan/skillet over a medium heat for approximately 1-2 minutes until nuts start to change color (always tossing the nuts in the pan to avoid burning).  Remove from heat and let cool.
  3. In a large bowl, toss sweet potatoes, celery, onion, mushrooms, garlic, rosemary and sage. Coat evenly with olive oil. Add salt and pepper to taste.  Spread out evenly onto a baking sheet and roast for 15-20 minutes, turning the mixture once halfway through.
  4. Mix the roasted vegetables and cooked Wondergrain in a greased oven-safe dish.
  5. Toss in your toasted pecans and mix to combine. Add: salt, pepper, red pepper flakes (optional), cranberries and broth. Mix well.
  6. Bake at 375°F for 15 minutes, then broil under high heat until the top becomes golden brown. Serve immediately!

TIPS:

  • For a moist stuffing, add more broth to your desired taste before baking in the oven.
  • If using frozen or refrigerated Wondergrain, remember warm up the grain prior to mixing with the dish.
  • If cooking the grain at the same time as preparing the stuffing, start cooking Wondergrain according to directions on the package or on our website BEFORE chopping the vegetables. For more flavor, use vegetable or chicken broth instead of water.
  • Always keep cooked Wondergrain in your freezer and warm up as needed for your salads, stir-fries, and pretty much any dish. If grain is cooked ahead of time and frozen or refrigerated, reheat in the microwave or on the stovetop to loosen up the grain. Add some moisture or olive oil or butter if a bit dry to your taste. Fluff up with a fork. Grain will not be soggy.

Rice & Pressure Cooker Instructions

Rice Cooker capacity: 6-cup

Grain & Water Proportions: 1 cup of Whole Grain & 2¾ cups liquid

Cooking Time: Approximately 1 hour to 1hour and 15 minutes

 

Rice Cooker capacity: 15-cup

Grain & Water Proportions: 1 cup of Whole grain & 3 to 3½ cups liquid

Cooking Time: Approximately 1 hour to 1hour and 15 minutes

 

Rice Cooker capacity: 6-cup

Grain & Water Proportions: 1 cup of Pearled & 2 cups of liquid

Cooking Time: Approximately 45 minutes

 

Rice Cooker capacity: 15-cup

Grain & Water Proportions: 1 cup of Pearled & 2½ cups of liquid

Cooking Time: Approximately 45 minutes

 

Pressure Cooker: Power Pressure Cooker Pro XL (6 Quart Capacity)

Grain and Water Proportions: 1 cup of Whole grain & 1¾ cups liquid

1 cup of Pearled  & 1 cup of liquid.

Cooking Time: Whole Grain approximately 35 minutes

Pearled Grain approximately 18 minutes

 

Note:  Each rice cooker varies in capacity and in heating elements therefore, the instructions above are just guidelines noted based on several cooking experiments.

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Wondergrain Gluten-free Sorghum Stuffing

 

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Wondergrain Glutten-free Sorghum Stuffing

WONDERGRAIN GLUTEN-FREE STUFFING

 Prep Time: 20 min

 Cooking Time: 60 min

Serves:  8-10 (As A Side)

“Cook me…Freeze me…Reheat me… I will be as delicious as if you had just cooked me.”

If cooked ahead of time and frozen or refrigerated, reheat in the microwave or on the stovetop to loosen up the grain. Add some moisture or olive oil or butter if a bit dry to your taste. Fluff up with a fork. Grain will not be soggy.

Ingredients

  • 3 medium to large sweet potatoes, peeled and cubed
  • 1 ½ cups diced celery
  • 1 large onion diced
  • 10 ounces chopped baby bella mushrooms
  • 2-3 cloves of garlic finely minced (or use a garlic press)
    ¾ cup of toasted chopped pecans ***
  • Handful fresh sage finely chopped
  • 2-3 sprigs of fresh rosemary finely chopped
  • 4 cups of cooked Wondergrain (cooked in a vegetable or chicken broth)**
  • Olive Oil
  • Salt & Pepper to taste
  • Pinch crushed red peppers (to taste or feel free to omit)
  • ½ cup of dried cranberries

 

Directions

** Cook Wondergrain according to directions on package use a vegetable or chicken broth instead of water. Start your grain before chopping your veggies. Or better yet, always keep cooked Wondergrain in your freezer and warm up as needed for your salads, stir-fries, and pretty much any dish.

*** Place raw pecans in a Ziploc and use a rolling pin to break them up into smaller pieces. Place in a sauté pan/skillet over a medium heat, until nuts start to color (always tossing the nuts in the pan as not to burn!)

Maybe 1-2 minutes, remove from heat and let cool.

Heat oven to 400. In a large bowl, toss sweet potatoes, celery, onion, mushrooms, garlic, rosemary, sage and olive oil until evenly coated. Add salt and pepper to taste. Spread out evenly onto a baking sheet and roast for 15-20 minutes, turning the mixture once halfway through.

Mix the roasted vegetables and cooked Wondergrain. Toss in your toasted pecans and fluff to combine. Now add your seasonings: salt, pepper, red pepper flakes, (optional), and cranberries. Place the stuffing mix into a greased oven safe dish. Bake at 375 for 10 minutes. Then broil under a low flame until the top become golden brown.

Serve immediately!!

TIP:

This stuffing is more on the dry side. If you prefer a moist stuffing add ¼ cup to ½ a cup of broth to your desired taste before baking in the oven.

See the step by step cooking instructions below.

 

Step 1:

Use a rolling pin to break pecans into small pieces

Step 1 Stuffing Step 2:

Place pecans in a sauté pan/skillet over a medium heat, until nuts start to color (always tossing the nuts in the pan as not to burn)!

Step 2 stuffing

Step 3:

In a large bowl toss sweet potatoes, celery, onion, mushrooms, garlic, rosemary, sage and olive oil until evenly coated.

Step 3 Stuffing

Step 4:

Spread vegetables evenly onto a baking sheet and roast for 15-20 minutes, turning the mixture once halfway through. (See remaining steps in the directions section above)

Step 4 Stuffing

 

Step 5: Remove stuffing from oven, serve immediately.

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