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LOCATION: Recipes >> Poultry >> Stuffing 32

Print this Recipe    Stuffing 32

Stuffing - Pilaf Style
serves 10 to 16 people

4 1/2 cups raw brown rice or mix of wild and brown rice (10 to 12 cups cooked)

2 large chopped onions
4 cups chopped celery
salt
pepper
1 to 3 teaspoons thyme
1 to 3 teaspoons rosemary
1 to 3 teaspoons sage
1 cup raisins, coarsely chopped
1 cup walnuts, coarsely chopped

Saute onions in a olive oil, until limp, then add and saute chopped
celery. When celery has changed color, add seasonings, stir in
rice, raisins and nuts. Cover and bake in oven for an hour at 350
F, this will fill a very large casserole or Dutch oven (3 quarts
or larger).


Variations:

Curried rice - change spices to curry, use apples & raisins, use
coconut and omit walnuts.

Chopped apples can be used instead or raisins (use a firm apple
such as Granny Smith).

Use cloves, nutmeg and cinnamon or pumpkin pie spice for a sweeter
pilaf.

Chopped cranberries can be added, with orange rind (omit the
raisins).

Add roasted garlic and jalapeno peppers for a zesty flavor.

Substitute bread for the rice and add about 2/3 cup liquid such as
broth or white wine.

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