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Wild Rice & Bulgur Stuffing Recipe
|Vegetable oil||1 1⁄2 Teaspoon (Preferably Canola Oil)|
|Celery stalks||3 , chopped|
|Onions||2 , chopped|
|Garlic||2 Clove (10 gm), minced|
|Wild rice||1 Cup (16 tbs)|
|Fat free low sodium chicken stock||3 Cup (48 tbs)|
|Bulgur||1 Cup (16 tbs)|
|Pecans||1⁄2 Cup (8 tbs), toasted and chopped|
|Golden raisins||1 Cup (16 tbs)|
|Chopped parsley||1⁄2 Cup (8 tbs)|
|Black pepper||To Taste|
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
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.