Wild rice and bulgur stuffing
8 cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | teaspoon | Canola or vegetable oil |
| 3 | Stalks celery, chopped | |
| 2 | Onion(s), chopped | |
| 2 | Garlic clove(s), minced | |
| 1 | cup | Wild rice |
| 3 | cups | Chicken stock |
| ½ | teaspoon | Salt plus more to taste |
| 1 | cup | Bulgur |
| ½ | cup | Pecans, toasted |
| Coarsely chopped | ||
| 1 | cup | Golden raisins |
| ½ | cup | Parsley, chopped |
| Black pepper 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 ½ 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