Gluten-Free Ganja Rice Stuffing
Technically a dressing, this savoury dish has the texture of pilaf and the flavour of stuffing. Whatever you call it, it’s delicious, a fragrant blend of rice and fresh herbs, including cannabis.
Serve this treat in place of traditional bread stuffing at your next seasonal feast, or pair it with grilled chicken and a side salad for a simple, hearty meal.
Recipe by Chef Ronnie Fishman, words by Devon Scoble.
4 tbsp cannabutter
1 tbsp butter or olive oil
1 large onion, finely diced
2 ribs of celery, finely diced
2 cups fresh mushrooms (any kind), finely diced
2 cloves garlic, minced
2 tsp sage powder
2 cups white rice
4 cups chicken or vegetable stock
Salt and pepper, to taste
¾ cup fresh parsley, chopped
¼ cup fresh rosemary, chopped
6 sprigs fresh thyme, chopped
¼ cup sage, chopped
½ cup toasted pine nuts or roasted chestnuts (optional)
Melt cannabutter and oil in a heavy pot over medium heat. Add onions; sauté until very tender and caramelized, about 15 minutes. Add celery, mushrooms and garlic. Sauté until mushrooms are deep brown, about 10 minutes. Season with salt and pepper to taste.
Add rice and sage powder and toast for 2 minutes. Add stock (use the amount of liquid suggested on the rice package – it may be a little more or less than 4 cups). Taste the stock, and decide if you think it needs more seasoning – if so, add a little salt and pepper to taste. Bring to a boil, then turn to low and cover for about 15-25 minutes, or until rice is ready (all the liquid should be absorbed)
Once the rice is ready, fold in parsley, thyme, rosemary and sage. Check the seasoning, adding more salt and pepper if necessary, and finish with toasted nuts. For a truly decadent dish, add more butter as desired; for more potency, use cannabutter.