Crunchy Long Grain And Wild Rice Dressing/stuffing/casserole

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Ingredients

2 cups of water
2 cups of gluten-free chicken broth/stock (or vegetable broth for vegetarian/vegan option)
1 1/3 cups long grain white rice
2/3 cup wild rice
1 tsp. dried parsley
½ tsp. poultry seasoning (more or less to taste)
1 ½ tbsp. coconut oil
1 ½ tbsp. olive oil (or equivalent amount of butter; I prefer the oil though)
1 large onion, diced
1 tsp. or so of minced garlic
• A couple tbsp. or so of colorful sweet bell peppers of choice, diced (with strips for topping, if desired)
2 cups of broken Crunchmaster crackers (see notes; choose vegan flavors if needed)

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Preparation

Preheat oven to 350 degrees. Grease average-sized casserole dish.

Add water and broth to large stock/soup pot. Bring to a boil. (While water is coming to a boil, skip to next step). Add rice. Simmer over medium-low to medium heat, stirring frequently, for 20 minutes. Add additional water in small amounts, if needed. Rice will not be completely done cooking when the 20 minutes is up and there may be liquid still left in the pot; that is all fine. Drain rice, saving any liquid and setting aside.

Add coconut oil and olive oil to preheated skillet. Add in onion and sauté until transparent. Add garlic, peppers, and broken crackers. Stir all well and sauté until garlic and crackers are golden and fragrant and peppers are somewhat soft.

Add both the rice mixture and cracker mixture back to the pot you cooked the rice in. Stir in parsley and poultry seasoning. Add about ½ cup of the reserved leftover broth/water mix. Stir well.

Transfer mixture to greased casserole dish. Top with pepper strips for a festive look, if you wish.

Bake for about 30 minutes or until desired doneness and crunchiness.

Note:
Shirley’s Notes: Feel free to use other varieties of rice instead of ones shown if you have them on hand, e.g., basmati versus long grain wild rice. I prefer using a sweet onion. Consider adding additional ingredients of your choice, like mushrooms, dried cranberries, pine nuts, and/or sunflower seeds. If the additional ingredients need sautéing before baking, add them when sautéing the onions, garlic, and other ingredients. Ingredients like cranberries, pine nuts, and sunflower seeds may be added to the pot and mixed in right before transferring all to the casserole dish.

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Nutrition Facts
Serving Size 1/8 of casserole
Calories 270
% Daily Value *
Total Fat 9 g		14 %
Sodium 140 mg		6 %
Total Carbohydrate 44 g		15 %
	Dietary Fiber 2 g	8 %
Protein 6 g		12 %
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.