Wild Rice And Bulgur Stuffing Recipe
Yield: 8 cupsRecipe by luhu.jp
Ingredients:
1 1/2 tsp: Canola or vegetable oil,
1 cup: Bulgur,
3 Stalks: celery, chopped
1/2 cup: Pecans, toasted
2: Onion, (s), chopped
Coarsely chopped,
2: Garlic clove, (s), minced
1 cup: Golden raisins,
1 cup: Wild rice,
1/2 cup: Parsley, chopped
3 cup: Chicken stock,
Black pepper to taste,
1/2 tsp: Salt plus more to taste,
Directions:
In a heavy saucepan, heat oil over medium heat. Add celery, onions,
and garlic; saute for about 5 min, or until softened. Stir in wild
rice. Add chicken stock and 1/2 tsp salt and bring to a boil. Reduce
heat to low, cover and simmer for 40-45 min, or until the rice is
tender and the liquid has been absorbed.
Meanwhile, in a bowl, cover bulgur with 2 cups water. Let soak for 30
min.
In a small saucepan, cover raisins with water and bring to a boil.
Reduce heat to low and simmer for 5 min. Drain and set aside.
Stir the soaked bulgur, pecan, raisins, and parsley into the cooked
wild rice. Season with salt and pepper. Let cool completely before
stuffing.
To use as a side dish, bake in a lightly oiled covered casserole in a
325 F oven for 35-45 min, or until heated through. If you want a
crisp top for bread stuffing, remove the cover for the last 15 min of
baking.
Makes enough to stuff one 12-lb turkey or to serve 8 as a side dish.
eating Well Recipe Rescue Cookbook ISBN 1-884943-01-2 pg 162
Source from luhu.jp
and garlic; saute for about 5 min, or until softened. Stir in wild
rice. Add chicken stock and 1/2 tsp salt and bring to a boil. Reduce
heat to low, cover and simmer for 40-45 min, or until the rice is
tender and the liquid has been absorbed.
Meanwhile, in a bowl, cover bulgur with 2 cups water. Let soak for 30
min.
In a small saucepan, cover raisins with water and bring to a boil.
Reduce heat to low and simmer for 5 min. Drain and set aside.
Stir the soaked bulgur, pecan, raisins, and parsley into the cooked
wild rice. Season with salt and pepper. Let cool completely before
stuffing.
To use as a side dish, bake in a lightly oiled covered casserole in a
325 F oven for 35-45 min, or until heated through. If you want a
crisp top for bread stuffing, remove the cover for the last 15 min of
baking.
Makes enough to stuff one 12-lb turkey or to serve 8 as a side dish.
eating Well Recipe Rescue Cookbook ISBN 1-884943-01-2 pg 162
Source from luhu.jp
Tags
Side dish