Oat Stuffing
Oat Stuffing
Ingredients
2 medium Carrots, spiralized
2 Celery stalks, chopped
1 medium Onion, chopped
4 cloves of Garlic, minced
16 oz. bag of Frozen Cauliflower Rice
½ Tablespoon fresh Thyme
1 Granny Smith Apple, diced small
1 Gala Apple, diced small
4 cups Vegetable Stock
1 cup Groats
1 Teaspoon ground Black Pepper
¼ cup unsweetened dried Cranberries
¼ cup Pecans, chopped
1 Tablespoon Garlic Herb Seasoning
1 Tablespoon Extra Virgin Olive Oil
2 Celery stalks, chopped
1 medium Onion, chopped
4 cloves of Garlic, minced
16 oz. bag of Frozen Cauliflower Rice
½ Tablespoon fresh Thyme
1 Granny Smith Apple, diced small
1 Gala Apple, diced small
4 cups Vegetable Stock
1 cup Groats
1 Teaspoon ground Black Pepper
¼ cup unsweetened dried Cranberries
¼ cup Pecans, chopped
1 Tablespoon Garlic Herb Seasoning
1 Tablespoon Extra Virgin Olive Oil
Directions:
- Preheat oven to 375°.
- In a large pot, sauté carrots, celery, onion, cauliflower, and garlic in olive oil, until soft.
- Stir in veggie broth and groats. Simmer for 30-40 minutes until groats are soft and most of the liquid is absorbed.
- Lastly add apples, thyme, cranberries, pepper, and garlic herb seasoning.
- Cover and bake for 30 minutes.
Recipe created by: Natalie Howard