APPLE WALNUT RICE STUFFING (VEGAN)
This is a recipe from a 1987 issue of Better Homes & Gardens, from a Tyson chicken ad. It's meant to be stuffing for cornish game hens but because I don't eat meat and poultry, this serves as a nice vegetarian side dish (non-vegans can use butter for a richer flavor.) This would be great for Thanksgiving, Christmas, or any other feast. I don't normally keep storebought wild rice on hand so I used 1/3 cup each brown rice, black rice, and long-grain yellow rice. The ingredients were listed in the ad but no actual instructions were...so my instructions pretty much work, I had to add the extra 2 TB oil for cooking the onion; it wasn't originally listed. I chose those two oils based on what was on hand and what I thought would have the most interesting flavors.
Provided by the80srule
Categories < 4 Hours
Time 1h5m
Yield 4 , 4 serving(s)
Number Of Ingredients 9
Steps:
- Boil 2 cups of water in a large saucepan with a few shakes of table salt, and put the rice in it. Stir in the oil and cover, let cook on medium heat for 15-20 minutes or until an "al dente" texture.
- While the rice is cooking, turn on another burner and sautee the chopped onion in 2 TB oil of your choice until somewhat translucent, about 15-20 minutes.
- Turn the burners off to but leave the saucepan on with the rice and water. Fluff up with a wodden spoon or fork to evenly distribute the oil and you'll need the extra water too.
- In a small bowl, combine the port and parsley.
- Pour the sauteed onion, chopped celery, chopped apple, walnut bits, into the rice pan and mix.,
- Pour on the port and parsley mixture, and blend well.
- Turn the saucepan's burner back on, on medium-low heat, and cover again. Let cook another 8-10 minutes.
- Uncover, fluff with a wooden spoon or fork, and let stand for 5 minutes prior to serving or stuffing.
Nutrition Facts : Calories 367, Fat 18.9, SaturatedFat 2.4, Sodium 13.3, Carbohydrate 43.6, Fiber 5, Sugar 9.9, Protein 7.5
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