Simple Rice Stuffing

What’s better than the perfect side dish recipe? Here’s an amazing, flavor-packed Simple Rice Stuffing recipe to please even the pickiest eaters!

I’m sure we all have our own holiday must-haves, but I’ll be the first to admit that I am ALL ABOUT the side dishes! And I’ll be honest–for me it is just doesn’t feel like Thanksgiving without an amazing, super-flavorful stuffing!

I especially love how versatile this recipe is. You can omit the sausage if you would rather a meat free version. You could also add chopped walnuts and dried cranberries for a bit sweeter and crunchier stuffing. Either way, it is delicious and you really can’t go wrong!

Simple Rice Stuffing

Here is what you need:

Step 1: Cook rice according to package directions.

Step 2: Chop onions, celery, parsley and garlic; set aside.

Step 3: Clean and chop mushrooms and set aside.

Step 4: Cube bread; and add to bowl of milk seasoned with salt and pepper.

Step 5: Add 2 tablespoons of oil to large frying pan. Then saute 1/2 cup of onion and 2 tablespoons garlic with pinch of parsley.

Step 6: Squeeze milk from bread then add bread to large frying pan with onions and garlic. Mix well. Once a little golden brown remove from heat and transfer to a large bowl.

Step 7: Slice sausage; set aside.

Step 8: Add 2 tablespoons of olive oil to a large pan. Then saute remaining onions, garlic, celery, mushrooms and parsley. Cook till onions, mushrooms and garlic are soft.

Step 9: Then add sausage and frozen peas to pan and mix well. Once peas are cooked remove all vegetables from pan and mix with bread.

Step 10: Then add cooked rice and 1 cup of grated Pecronio Romano to vegetable and bread mixture.

Step 11: Transfer to baking pan top with remaining cheese and bake for 10-15 minutes if serving that day. If making ahead- reheat in covered baking dish for 20-30 minutes or until stuffing mixture is warm.

Step 12: Serve alone or along side your favorite holiday meal.

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