Wild Rice & Bulgur Stuffing Recipe
Ingredients
| 1 1/2 tsp. vegetable oil, preferably canola oil | ||
| Celery stalks | 3 , chopped | |
| Onions | 2 , chopped | |
| Garlic | 2 Clove (5gm), minced | |
| Wild rice | 1 Cup (16 tbs) | |
| 3 cups defatted reduced-sodium chicken stock | ||
| 1/2 tsp. salt plus more to taste | ||
| Bulgur | 1 Cup (16 tbs) | |
| 1/2 cup pecans, toasted, coarsely chopped | ||
| Golden Raisins | 1 Cup (16 tbs) | |
| Parsley | 1/2 Cup (16 tbs), chopped | |
| Ground black pepper | To Taste | |
Directions
In a heavy saucepan, heat oil over medium heat.
Add celery, onions and garlic; saute for about 5 minutes, 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 to 45 minutes, 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 minutes.
In a small saucepan, cover raisins with water and bring to a boil.
Reduce heat to low and simmer for 5 minutes.
Drain and set aside.
Stir the soaked bulgur, pecans, raisins and parsley into the cooked wild rice.
Season with salt and pepper.
Let cool completely before stuffing.
Add celery, onions and garlic; saute for about 5 minutes, 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 to 45 minutes, 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 minutes.
In a small saucepan, cover raisins with water and bring to a boil.
Reduce heat to low and simmer for 5 minutes.
Drain and set aside.
Stir the soaked bulgur, pecans, raisins and parsley into the cooked wild rice.
Season with salt and pepper.
Let cool completely before stuffing.
Chef
