Mushroom & Red Rice Stuffing with Roasted Carrots

This gluten-free dish is a great stand-in for your classic carby Thanksgiving stuffing.
Mushroom & Red Rice Stuffing with Roasted Carrots

Recipe by Janet Taylor McCracken

  • Cook Time
  • Prep Time
  • 8Servings


  • 2 lbs. rainbow carrots—peeled, halved lengthwise if large, and cut on an angle into 1 1/2-inch pieces
  • 5 tbsp. olive oil
  • 1 tbsp. chopped fresh rosemary
  • 3 cups vegetable stock
  • 1 1/2 cups red rice
  • 3 bay leaves
  • 1 large onion, chopped
  • 2 tbsp. chopped fresh thyme
  • 1 1/2 lbs. mixed mushrooms (such as cremini, oyster, and stemmed shiitakes), sliced
  • 3 cloves garlic, chopped
  • 1/3 cup chopped fresh flat-leaf parsley


1. Preheat the oven to 425°. On a baking sheet, toss the carrots with 2 tbsp. oil and the rosemary; season with salt and pepper and spread out in an even layer. Roast until tender, 25 to 30 minutes.

2. Meanwhile, in a medium saucepan with a lid, bring the stock to a boil. Add the rice and bay leaves; season with salt. Bring back to a boil; reduce heat to medium-low. Cover and simmer until the rice is tender, about 25 minutes. Fluff with a fork; discard the bay leaves.

3. Meanwhile, in a large skillet, heat 1 tbsp. oil over medium. Add the onion; season. Cook, stirring often, until soft, about 5 minutes. Transfer to a bowl; mix in the thyme. In the same skillet, heat the remaining 2 tbsp. oil over medium-high. Add the mushrooms; season. Cook, stirring often, until they begin to brown, about 5 minutes. Add the garlic; stir until the mushrooms are browned, 2 to 3 minutes longer.

4. In a large bowl, mix the carrots, rice, mushroom mixture, and parsley.