Basmati and Wild Rice Stuffing

[Guest guest]

Basmati and Wild Rice Stuffing

Makes 10 cups—Dairy-free

 

For a beautiful presentation at the holidays, use it

to make stuffed delicata squash rings or serve it as a

colorful side dish spooned into radicchio leaves.

 

1/2 cup chopped fresh parsley

1 Tbs. chopped fresh rosemary

1 Tbs. chopped fresh sage

2 Tbs. tamari or soy sauce

2 Tbs. umeboshi vinegar

2 tsp. balsamic vinegar

1 1/2 cups cored, diced apple

3 cups vegetable broth

1 cup uncooked brown basmati rice

1/2 cup uncooked wild rice

3 Tbs. olive oil

1/2 tsp. salt

1 cup currants or raisins

1 cup coarsely chopped pecans (4 oz.)

2 tsp. cumin seeds

1 medium onion, diced

1 tsp. paprika

1 tsp. dried thyme

1 tsp. dried oregano

1/8 tsp. cayenne

6 medium cloves garlic, minced

2 large stalks celery, diced

1 cup diced bell pepper (red, yellow or green)

In small saucepan, bring broth to a simmer. In

strainer, rinse basmati and wild rice together under

cold running water.

 

In large saucepan, heat 1 tablespoon oil over

medium-low heat. Add rice mixture and stir well to

coat. Cook, stirring, 5 minutes. Add hot broth and

salt, increase to high and bring to a boil. Reduce

heat to low, cover and cook until liquid has been

absorbed and steam holes form in rice, about 55

minutes. (Wild rice opens up, revealing a white center

when it is done.)

 

In shallow bowl, combine currants and warm water to

cover. Let soak 20 minutes. Drain and set aside.

 

Remove rice from heat and let stand, covered, 10

minutes. Transfer to large bowl and set aside.

Meanwhile, preheat oven to 350°F. Spread pecans in

baking pan and bake until lightly toasted, stirring

occasionally, 8 to 10 minutes. Set aside to cool.

 

In large skillet, heat remaining 2 tablespoons oil

over medium-high heat. Add cumin and cook, stirring, 1

minute. Add onion and cook, stirring often, until

softened, 5 minutes. Season with paprika, thyme,

oregano and cayenne. Stir in garlic, celery and bell

pepper and cook, stirring often, 10 minutes. Stir in

currants, apple, parsley, rosemary and sage and remove

pan from heat.

 

Add vegetable mixture, toasted pecans, tamari and both

vinegars to rice mixture. Stuff vegetable of choice

and bake according to directions in " Stuff It Your

Way " (available in recipe index) or serve as a side

dish.

 

PER 1/2-cup: 244 CAL; 4 G PROT; 12 TOTAL FAT (1 SAT.

FAT); 25 G CARB.; CHOL; 336 MG SOD.; 3 FIBER

 

 

 

 

 

=====

Language is an expression of thought. Everytime you speak, your mind is on

ParadeMark 12: 30,31

 

 

 

Mother's Day is May 12th!