Guest guest Posted November 1, 1999 Report Share Posted November 1, 1999 Basmati And Wild Rice Stuffing Cajun Rice Stuffing Herbed Cornbread Stuffing With Seitan * Exported from MasterCook * Basmati And Wild Rice Stuffing Recipe By : Vegetarian Times Magazine, November 1999, page 61 Serving Size : 20 Preparation Time :0:00 Categories : Grains And Cereals Rice Side Dishes Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups vegetable broth 1 cup uncooked brown basmati rice 1/2 cup uncooked wild rice 3 tablespoons olive oil 1/2 teaspoon salt 1 cup currants or raisins 1 cup coarsely chopped pecans -- (4 oz.) 2 teaspoons cumin seeds 1 medium onion -- diced 1 teaspoon paprika 1 teaspoon dried thyme 1 teaspoon dried oregano 1/8 teaspoon cayenne 6 medium clove garlic -- minced 2 large celery stalks -- diced 1 cup diced bell pepper (red or yellow or green) 1 1/2 cups cored -- diced apple 1/2 cup chopped fresh parsley 1 tablespoon chopped fresh rosemary 1 tablespoon chopped fresh sage 2 tablespoons tamari or soy sauce 2 tablespoons umeboshi vinegar 2 teaspoons balsamic vinegar MAKES 10 CUPS DAIRY-FREE Dark wild rice, yellow and red peppers, aromatic spices and fresh herbs make this grain stuffing pleasing to both the eye and the palette. 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. 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 350F. Spread pecans in baking pan and bake until lightly roasted, 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 (see separate recipe " Stuff it your way " ), or serve as a side dish. PER 1/2 CUP SERVING: 244 CALORIES; 4G PROTEIN; 12G TOTAL FAT; (1G SAT. FAT) 25G CARBOHYDRATE; 0MG CHOLESTEROL; 336 MG SODIUM; 3G FIBER - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cajun Rice Stuffing Recipe By : Vegetarian Times Magazine, November 1999, page 65 Serving Size : 10 Preparation Time :0:00 Categories : Condiments Rice Side Dishes Soyfoods Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***SEASONING MIX*** 1 teaspoon ground cumin 1/2 teaspoon chili powder 1/2 teaspoon dried sage 1/2 teaspoon dried thyme 1/2 teaspoon salt 1/4 teaspoon paprika 1/4 teaspoon celery seed 1/8 teaspoon cayenne 1/8 teaspoon ground white pepper 1/8 teaspoon freshly ground pepper ***REMAINING INGREDIENTS*** 14 ounces bulk-style soy " sausage " 2 tablespoons olive oil plus 1 teaspoon olive oil 1 large red onion -- diced 4 medium garlic cloves -- minced 1 large celery stalk -- diced 1/2 medium green bell pepper -- diced 1 1/2 cups uncooked long-grain brown rice OR brown basmati rice 35 ounces canned whole tomatoes -- drained and chopped 3 cups vegetable broth 1/2 cup chopped fresh cilantro or parsley MAKES 5 CUPS DAIRY-FREE In Louisiana, this dish is usually made with white rice and a dark meat like ground pork or chicken livers, which is why its often called ' " dirty " rice. This vegetarian version uses long-grain brown or basmati rice, soy " sausage, " herbs. spices and other ingredients that provide a satisfying, authentic flavor. It's great as a side dish or as a stuffing for zucchini, yellow squash, bell peppers or chayotes (a squash-like vegetable). Seasoning mix: In a cup, mix all ingredients and set aside. Soy " sausage " tends to be very sticky, so wet your hands and crumble it onto a large platter. In large Dutch oven, heat 2 tablespoons oil over medium-high heat. Add crumbled soy " sausage " and cook, stirring, until lightly browned, 3 to 4 minutes. Add onion and seasoning mix and cook until onion is translucent, about 6 minutes. Stir in garlic, celery and bell pepper and mix well. Stir in rice and remaining 1 teaspoon oil and cook, stirring, 5 minutes. Stir in tomatoes, then add broth. Increase heat to high and bring to a boil. Reduce heat to low, cover and simmer until liquid has been absorbed, about 35 minutes. Remove from heat and let stand, covered, 10 minutes. Fluff with fork, then stir in cilantro. Stuff vegetable of choice and bake according to directions (see separate recipe for " Stuff it your way " ), or serve as a side dish. PER 1/2 cup: PER SERVING: 241 CALORIES; 14G PROTEIN; 4G TOTAL FAT; (1G SAT. FAT) 32G CARBOHYDRATE; 0MG CHOLESTEROL; 6118MG SODIUM ;3G FIBER - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Herbed Cornbread Stuffing With Seitan Recipe By : Vegetarian Times Magazine, November 1999, page 60 Serving Size : 18 Preparation Time :0:00 Categories : Side Dishes Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon olive oil plus 1 teaspoon olive oil 2 medium onions -- diced 12 ounces packaged seitan 4 medium garlic cloves -- minced 4 large celery stalks -- diced 1 medium green bell pepper -- diced 10 ounces button or cremini mushrooms -- chopped (3 cups) 2 tablespoons chopped fresh sage 1 tablespoon chopped fresh rosemary 1 teaspoon salt 1/4 teaspoon freshly ground pepper 1/2 cup chopped fresh parsley 4 cups crumbled Cornbread Stuffing Base (see separate recipe) 2 teaspoons tamari or soy sauce -- or to taste 2 teaspoons umeboshi vinegar -- or to taste 1/2 cup vegetable broth -- or as needed MAKES 9 CUPS DAIRY-FREE Fresh sage and rosemary, sauted vegetables and a savory cornbread base make this dressing one that always satisfies my yearning for a traditional Thanksgiving stuffing. Use it to stuff eggplant or any of the scrumptious types of squashes available in the autumn, such as delicata, acorn or sweet dumpling. In large skillet, heat oil over medium heat. Add onions and cook, stirring often, until translucent, about 10 minutes. Add seitan and cook 2 minutes. Stir in garlic, celery, bell pepper, mushrooms, sage, rosemary, salt and pepper and cook, stirring occasionally, 10 minutes. Stir in parsley and remove pan from heat. In large bowl, combine cooked vegetables, cornbread, tamari and vinegar and mix well. Stir in enough broth so that stuffing is moist enough to hold together when pressed but not soggy. Adjust seasoning to taste with tamari, vinegar, salt and pepper. Stuff vegetable of choice and bake according to directions (see separate recipe " Stuff it your way " ), or serve as a side dish. PER 1/2 CUP SERVING: 109 CALORIES; 8G PROTEIN; 3G TOTAL FAT; (0G SAT. FAT) 14G CARBOHYDRATE; 0MG CHOLESTEROL; 264MG SODIUM; 2G FIBER - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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