Wild Rice and Roasted Cauliflower Stuffing
Ingredients
- 1 cup wild rice, sifted and washed
- 2 cups chicken bone broth
- 1 tablespoon dried rosemary, crushed
- 1 teaspoon ground sage
- ⅛ cup dried parsley
- 4 tablespoons ghee
- 1 teaspoon minced fresh garlic
- ½ cup diced shallots or leeks
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 small head of cauliflower, chopped into small florets
- ½ cup chicken bone broth
- Real Salt to taste
- Toasted pecans or slivered almonds to garnish
Instructions
- In covered medium saucepan cook wild rice in 2 cups of chicken broth and spices. Simmer for 45 minutes or until wild rice has burst and is soft.
- In saucepan, melt ghee and sauté garlic, shallots, carrots and celery until soft. Remove from heat and add cauliflower, ½ cup chicken bone broth and salt, toss to coat. Place in large oven-safe dish and bake uncovered in 400 degree oven while wild rice is cooking, at least 30 minutes. Once wild rice is cooked, remove vegetable mixture from oven, stir in wild rice, and garnish with toasted nuts, if desired.
