Wild Rice & Bulgur Stuffing Recipe

Wild Rice & Bulgur Stuffing picture


MethodMain Ingredient


 Vegetable oil1 1⁄2 Teaspoon (Preferably Canola Oil)
 Celery stalks3 , chopped
 Onions2 , chopped
 Garlic2 Clove (10 gm), minced
 Wild rice1 Cup (16 tbs)
 Fat free low sodium chicken stock3 Cup (48 tbs)
 Salt1⁄2 Teaspoon
 Bulgur1 Cup (16 tbs)
 Pecans1⁄2 Cup (8 tbs), toasted and chopped
 Golden raisins1 Cup (16 tbs)
 Chopped parsley1⁄2 Cup (8 tbs)
 Black pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 2354 Calories from Fat 518

% Daily Value*

Total Fat 61 g94.1%

Saturated Fat 6.1 g30.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1509.1 mg62.9%

Total Carbohydrates 424 g141.2%

Dietary Fiber 58.8 g235.1%

Sugars 119.1 g

Protein 63 g126.8%

Vitamin A 37.9% Vitamin C 88.8%

Calcium 44% Iron 77.1%

*Based on a 2000 Calorie diet


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.