This hearty brown rice and beluga lentil dish is the only Thanksgiving stuffing you need
brown rice and beluga lentil stuffing
Everyone loves stuffing.
I was a full-blown adult the first time I tried stuffing and I will never forget it.
The instant that the fork left my mouth, I thought to myself that this is definitely the best thing I’ve ever tasted. I even asked why people don’t make this year-round, to which someone jokingly replied ‘because you would no longer be able to find pants that would fit you if you did’.
He wasn’t wrong. Because I will also never forget how bloated and sluggish I felt later that night and the next day.
I won’t lie - the idea of a traditional Thanksgiving stuff still makes my mouth water. But my eating habits have changed a great deal since my first stuffing experience.
Now, when I prepare and host Thanksgiving dinner, my mission is to make the cleanest, healthiest comfort food stuffing I can. One that has all of the flavor and feels of a more traditional recipe but without all of the not-so-great ingredients.
So I came up with a fully plant-based, hearty but light, brown rice and beluga lentil (the most nutritious of all the lentil types) stuffing dish.
It’s got healthy and filling grains, fresh herbs and vegetables, some nuts for a little crunch, and the option to add dried cranberries for a little sweetness (or not if you’re in a sugar-free sorta mood).
This dish is a huge hit in my house.
But unlike your traditional Thanksgiving stuffing, it won’t leave you bloated or sluggish. Or needing to size up those pants if you want to make it all year long.
Hearty Brown Rice and Beluga Lentil Thanksgiving Stuffing
Prep Time: 10 minutes | Cook Time: 60-90 minutes
Ingredients:
2 tbsp of vegetable broth (to coat the pan) + 3 cups for later
1 tbsp of sweet white miso
1 tbsp garlic, minced
1 medium onion, finely chopped
3 celery stalks, finely chopped
1 cup of mushrooms, finely chopped
t tbsp fresh thyme, chopped
1 tbsp fresh sage, chopped
1 tbsp fresh rosemary, chopped
1/2 cup beluga lentils
1/2 cup brown rice
3 cups vegetable broth
up to 1 tbsp salt
1/2 cup walnuts, chopped
1/2 cup dried cranberries (optional)
Directions
In a small bowl, whisk broth and miso until smooth and evenly blended.
Place a large, non-stick sauce pan or cast iron dutch oven on a medium heat, coat with veggie broth and miso mix and stir in garlic.
Add onions and celery, mix well. Once they begin to sweat (about 5 minutes), stir in mushrooms and herbs .
Add rice and lentils, mix well. Add broth and bring to a boil.
Once boiling, reduce heat to low, cover and let simmer for about an hour (or until liquid is fully absorbed)
Once the broth has absorbed and the lentils and rice have softened, remove stuffing from the stove and allow to cool for 30 minutes.
Add walnuts and cranberries (or not, if you prefer this to be completely sugar free). Mix well and serve.
Note: this recipe can be stored in the fridge, in an air tight container, for approximately 3-5 days.
