Put the rice, along with the cider, 1 tsp of thyme and water, in a pot. Sprinkle a bit of sea salt in the water, bring it to a boil for a couple of minutes, then turn down to low and simmer for 45 minutes. Don’t stir the rice while it’s cooking.
Meanwhile, chop the vegetables and lightly saute them in a bit of olive oil. Start with the mushrooms, allowing them to fully soften, then add the onions, garlic, carrots, celery and apple, allowing each to soften slightly before adding the next. Season with salt, pepper and the 2 tsp of thyme, and then take off the heat.
When the rice is cooked, stir in the vegetables along with the cranberries and almonds.
If you’re making it ahead, keep the stuffing in the fridge until you are ready to get dinner ready. Then put it into the skin of a squash, sweet potato or potato – or a baking dish – and heat in the oven for about 20 minutes, or until it’s heated.
Electric Pressure Cooker Directions
Saute the vegetables in olive oil in your pressure cooker pot, on saute, for a few minutes until softened. Add the rice, cider, thyme, and only 3/4 cup water to the pot. Place the lid on the pressure cooker, set the time to 10 minutes. Let it release naturally, then stir in the cranberries and almonds.
Cranberry-Thyme Brown Rice Stuffing https://www.veganook.com/recipes/mashed-potatoes-mushroom-gravy/ November 8, 2019