Hello world!

So here I am. Writing a blog. An awful lot of people seem to have questions about what I eat, what I feed my kids, and how to make some of the same foods in their own kitchens. If you have questions please ask. Until then I’ll post about all the health promoting foods we eat and how you can too.

And to get you started, here’s what I made for lunch today.

Mushroom Sage Stuffing

Mushroom Sage Stuffing

3 cups brown rice, cooked *
1/2 cup wild rice, cooked
1 large onion, chopped
1 tsp chopped garlic
3/4 cup chopped celery
1/2 cup water or vegetable broth
2 tsp sage
1 tsp thyme
1-1/2 tsp salt
1-1/2 – 2 cups sliced mushrooms

Optional ingredients:

1/4 cup toasted pine nuts, walnuts or other nuts
2 Tbs raisins or dried cranberries


Cook rice and set aside.

Put water or broth a large pan over medium-low heat. Add chopped onion, mushrooms, garlic, and celery. (If using rehydrated mushrooms then add with rice.) Sautee until tender. Add rice, sage, and thyme. If using nuts and raisins, add with rice. Cook until heated through. Add salt and pepper to taste.

For best results let finished stuffing rest in pan without heat for 20 minutes. This lets the flavors blend.

Use as a side dish, to stuff squash or pumpkins, or to stuff a seitan loaf. Makes excellent use of leftover rice. Seems to be better the next day.

Note: Instead of the brown rice and wild rice combination you can use equivalent amounts of any type of rice blend. Today I used Lundberg’s Wild Blend, baby portabello mushrooms and cranberries.