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Thanksgiving: Turnip Mash, Rice Dressing, Fall Salad

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Caramelizing the vegetables and adding poultry seasoning creates a real holiday flavor in this dish. It can be served on its own as a side dish or as a stuffing too. Red jasmine rice adds a nice color to the dish.


1 cup coral jasmine rice*

1 cup brown jasmine rice

4 cups water

1 sweet onion, cubed

1 and 1/2 cup celery, chopped

4 tablespoons Earth Balance* or butter

5 cups fresh brown mushrooms, cubed

1 teaspoon granulated onion

1 teaspoon granulated garlic

2 teaspoons sea salt

1/4 teaspoon black pepper

1 teaspoon poultry seasoning

4 tablespoons olive oil

  1. Place both the coral and brown jasmine rice in pot with water, cover and bring to a boil. Reduce to lowest heat possible and cook until water is gone, about 20 minutes. Let the rice sit covered.
  2. Saute onions and celery in 2 tablespoons butter and 2 tablespoons oil, on medium heat until well caramelized. Add half the seasonings once the saute process is completed.
  3. Saute mushrooms separately, following same saute instructions as in Step 2, adding second half of seasonings once mushrooms are caramelized.
  4. Mix rice and vegetables together well. Add more salt or oil as needed.

Serves 4-6

Cooking time: 45 minutes

*Tips from the HeartMath Kitchen

1. Coral Jasmine Rice (Khao Deng variety) is an ancient red grain that has been polished using an innovated technique. The polished grains remain red at the tips and have a natural coral color in the middle. The advantage of this technique is that the grains retain all the riches and minerals of the whole grain rice but are light and easy to digest.[i]

2. Earth Balance is a vegan butter-like spread made with olive, soybean, canola and palm oils. It is available at most natural food stores.

[i] Alter Eco website

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Read more: Food, All recipes, Eating for Health, Following Food, HeartMath Kitchen, Nourishing the Heart, Side Dishes, Soups & Salads, Thanksgiving, Vegan and Delicious, , , , , , , ,

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Sara, from Institute of HeartMath

Sara Childre is President and CEO of the non-profit Institute of HeartMath. Since 1991, Sara has helped oversee and develop HeartMath trainings, educational products and scientific programs. She was appointed vice president and CFO of the institute in 1992, then president and CEO in 1998.


+ add your own
3:59PM PST on Nov 22, 2011

I usually put turnips in stews or add to mashed potatoes, goooood. No sugar.

3:58PM PST on Nov 22, 2011

I usually put turnips in stews or add to mashed potatoes, goooood. No sugar.

4:23AM PST on Nov 17, 2011

Thanks so much for these great recipes...

9:41PM PST on Nov 13, 2011

Sounds great, thanks!

2:27PM PST on Nov 13, 2011

Thanks Sara, the Fall salad sound wonderful!!

10:10AM PST on Nov 13, 2011

Turnip Mash, leave out the butter and sugar, you can use some water you boiled the turnips in to replace the butter.
Festive Fall Salad, leave out the Feta Cheese and use 1 tablespoon of honey instead of sugar.

9:44AM PST on Nov 13, 2011

Turnips are sweet on their own, I would not add the sugar; I make a mashed potato with turnips and top with feta cheese...yum.

5:24AM PST on Nov 13, 2011

You'd put sugar in turnips?? Really? Why?

5:12AM PST on Nov 13, 2011

I love turnip and carrot mash!

4:43AM PST on Nov 13, 2011

The salad looks and sounds awesome....

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Disclaimer: The views expressed above are solely those of the author and may not reflect those of
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people are talking

Am keeping this recipe-thanks!

Like any wild predator they keep prey populations in check, especially vermin.

o dzieki, teraz będe wiedzial jak je przechowywać :)


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