Autumn Herb Stuffing

1 cup wild rice

3 cups vegetable broth
1-2 Tablespoons organic butter
2 chopped celery stalks and leaves
1 cup sliced leek
2-3 garlic cloves, minced or crushed
1 teaspoon grated ginger
1 cup chopped mushrooms
1 teaspoon ground safe and ground thyme
1 cup loosely packed chopped kale
1/2 cup dried cranberries1/2 cup roasted cashews
1 Tablespoon wheat-free tamari
Pepper to taste

Cook wild rice according to instructions replacing the water with vegetable both.  Leave 1/2 cup vegetable broth aside.
In a frying pan, warm butter and saute celery, leek, garlic and ginger until the whites of the leek are tender and almost translucent.  Add mushrooms, sage and thyme.  Continue cooking for 3-5 minutes.  Turn off heat and add kale, cranberries, tamari and cashews.  Stir well.  Add pepper to taste.

Once the rice is finished, add it to your mixture along with 1/4 to 1/2 cup vegetable broth so that it's wet but not soupy. 

Sounds good?  New Leaf  Community Market Recipe  Santa Cruz, California