Lunch: Gluten-Free Wild Rice, Chorizo and Bread Stuffing

Try substituting white rice for wild rice and using chorizo for for a more flavor packed dressing.

Ingredients

3 cups water
1 cup uncooked wild rice
1 teaspoon salt
1 teaspoon extra virgin olive oil
1/2 container (13 oz) Pillsbury™ Gluten Free refrigerated pizza crust dough
2 tablespoons extra virgin olive oil
1/2 lb gluten-free chorizo sausage, diced
1/2 cup finely chopped yellow onion
3 cloves garlic, finely chopped
3 tablespoons finely chopped Italian parsley
2 teaspoons finely chopped fresh sage
1/2 cup Progresso™ chicken broth (from 32 oz carton)
1/2 teaspoon salt
1/4 teaspoon pepper

Instructions

In 2-quart saucepan, heat water, rice and salt to boiling; stir. Reduce heat to low; cover and simmer 1 hour or until most of the liquid has evaporated and rice pops open. Drain; set aside to cool.
Meanwhile, heat oven to 400 °F. With hands, grease baking sheet with the 1 teaspoon olive oil. With oiled hands, press pizza dough into 6-inch circle onto baking sheet. Bake 13 to 15 minutes or until crust is dry and bottom is golden brown. Remove from baking sheet; cool on wire rack. Cut crust into bite-sized cubes.
Reduce oven temperature to 350 °F. Grease 2-quart casserole.
In 12-inch skillet, heat the 2 tablespoons olive oil over medium-high heat. Cook and stir chorizo, onion and garlic 5 minutes or until onion is soft. Stir in parsley and sage; cook 1 minute longer.
In large bowl, stir together wild rice, pizza crust cubes, chorizo mixture, chicken broth, salt and pepper. Spoon into casserole; cover with aluminum foil. Bake 20 to 25 minutes or until heated through. Serve immediately.

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