Vegan Hashweh “Rice Stuffing” {Gluten Free}


I KNOW that we still are a few days out from Halloween and while I LOVE Halloween probably more than most, when it comes to food, I am already thinking about Thanksgiving.  

I love Thanksgiving for a variety of reasons, not only is it a holiday that is completely focused around food but it’s also very focused around family and tradition.  

In fact, every year at Thanksgiving my mother always makes the typical American-style stuffing along with her mother’s traditional lamb and rice stuffing.  My grandmother’s family immigrated from Lebanon which is where this rice stuffing, otherwise referred to as Hashweh, originated.  We actually refer to it as “dressing” but that is neither here nor there! 😛 

 

Vegan and Gluten Free Hashweh "Rice Stuffing" Recipe perfect as a side dish or lunch for a Meatless Monday Meal . Made with portobello mushrooms, brown rice, pine nuts, cinnamon, cumin, Middle Eastern flavors.

Like I said, this stuffing is traditionally made with lamb meat, rice, broth mixed with pine nuts and seasoned with Middle Eastern spices like cinnamon, cumin and nutmeg.  

My mom and grandmother never included the cumin for whatever reason- maybe it was just based on their personal tastes but for the purposes of this recipe I threw some in there. 

I also made it vegan by exchanging the ground lamb meat for chopped baby portobello mushrooms and using vegetable broth instead of chicken.

Though the lamb meat does add some flavor that is unique to itself, I felt that mushrooms were a good substitute since they’re hearty like meat and also take on the flavors of the spices nicely. 

Vegan and Gluten Free Hashweh "Rice Stuffing" Recipe perfect as a side dish or lunch for a Meatless Monday Meal . Made with portobello mushrooms, brown rice, pine nuts, cinnamon, cumin, Middle Eastern flavors.

Vegan and Gluten Free Hashweh "Rice Stuffing" Recipe perfect as a side dish or lunch for a Meatless Monday Meal . Made with portobello mushrooms, brown rice, pine nuts, cinnamon, cumin, Middle Eastern flavors.

Vegan and Gluten Free Hashweh "Rice Stuffing" Recipe perfect as a side dish or lunch for a Meatless Monday Meal . Made with portobello mushrooms, brown rice, pine nuts, cinnamon, cumin, Middle Eastern flavors.

 

VEGAN HASHWEH “RICE STUFFING”


RECIPE

Ingredients: 

  • 2 tbsp olive oil
  • 1 onion, diced
  • 8 oz baby portobello mushrooms
  • 1 cup long grain brown rice, rinsed 
  • 1.5 cups vegetable broth 
  • 1 tsp sea salt, or to taste 
  • 1 tsp fresh ground black pepper
  • 1/2 tsp ground cinnamon 
  • 1/2 tsp ground cumin 
  • 1/4 cup pine nuts 
  • Fresh parsley to garnish
You might also like:  Green Garlic & Cashew Pesto Crusted Cod with Roasted Corn

 

Directions: 

  1. Preheat oven to 425.
  2. Heat oil in a large saucepan or wok over medium heat then add onion and cook until soft.  
  3. Add in mushrooms along with rice, broth, salt, pepper, cinnamon and cumin then mix in pine nuts and stir together. 
  4. Transfer mixture to an oven safe dish and cover with aluminum foil.
  5. Bake for approximately 25- 30 minutes or until broth is absorbed and rice is fully cooked. 
  6. Remove from oven and garnish with parsley. 
  7. Serve and enjoy! 


Welcome back to our weekly Foodie Friday link up! I’m linking up with Farrah from Fairyburger, Esther from Chocolate Runner Girl and Jess from Hello to Fit.  Also, make sure you hop around to check out all the amazing recipes in this link up and feel free to add your recipes as well! 

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We’d love to stay in touch, here are more ways you can connect with us! :)

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Let’s chat! 

Have you ever had Hashweh/Middle Eastern rice stuffing?

What family recipes make an appearance on your table for the holidays?

This post is also linkup with Tina Muir and Confessions of a Mother Runner for Meatless Monday. 

*Recipe originally published on The Fit Foodie Mama in November 2015.


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About me

Annmarie is a self proclaimed foodie, avid long distance runner and functional fitness coach. A DVRT Master Trainer, HKC Instructor and food allergy sufferer, she writes about strength training for runners as well as shares allergy friendly recipes for busy athletes.   She is also the owner of Strength In Motion Studio, mother of two sassy sisters and wife to a chronically busy chiropractor.   Subscribe by email for updates to get the latest workouts, advice and recipes straight to your inbox!

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