Wild Rice & Lentil Stuffing

Cook the wild rice and lentils: rinse 1/3 cup dry wild rice blend and 2/3 cup dry brown lentils, then cook each per its package directions until tender (the wild rice blend takes longest, about 40-45 minutes; the lentils about 20-25 minutes). Drain any excess liquid and set aside.

In a saucepan over medium heat add in your sauté ingredients and cook 5-7 minutes until fragrant.

Take the pan off the heat. Add in the rest of your ingredients (except the veg stock and bread) to the pan and mix well.

Place mix in a nonstick 9x9 baking pan and top with cubed bread. Pour veg stock over top.

Cover with foil and bake at 400°F (205°C) for 30 minutes. Then remove the foil and bake another 20 minutes to crisp the bread on top. Enjoy!