Vegan Rice "Stuffing"

A recipe from my mom.

Filed in both "sweet" and "savory" because the taste is kind of both.

Ingredients:

• Ralston Family Farms Nature's Blend Rice (Amazon)
• Avocado oil (Amazon)
• 2 medium onions
• 16oz (1lb) of portabello mushrooms (from Costco, no link available)
• 25 dates
• 2 Jonagold apples

Dishes you'll have to wash:

• Cutting board and knife for chopping vegetables
• Pan for sautéing vegetables
• Mixing bowl and spoon
• 9"x13" glass pan
• Apple peeler (optional)

Instructions:

1. Cook rice:
   1. Measure out 4-3/4 cups of water in a pot and bring it to a bowl.
   2. Add 3 cups of wild rice and 2 tablespoons of avocado oil.
   3. Turn the heat on the stove down to a simmer until you can stir the rice and not see any liquid in the bottom of the pot, showing that the rice has absorbed all of it.
2. Take 3 cups of the cooked rice (the rest can be used for other dishes) and put into a bowl to mix.
3. In a pan, sauté in avocado oil:
   1. 2 medium onions (chopped)
   2. 16oz (1lb) portabello mushrooms (chopped)
4. Add the sautéed mix to the bowl of rice from step 3.
5. Add 25 chopped dates.
6. Add 2 chopped Jonagold apples
7. Stir together in the bowl, then place into a 9"x13" glass baking pan.
8. Bake at 350°F until warm.