Rye Rice Stuffing
|Minced onion||1⁄2 Cup (8 tbs)|
|Cracked rye||1⁄4 Cup (4 tbs)|
|Rice||1⁄4 Cup (4 tbs)|
|Beef bouillon cube||1|
|Hot water||1 Cup (16 tbs)|
|Chopped cashews||1⁄4 Cup (4 tbs)|
|Raisins||1⁄4 Cup (4 tbs)|
|Minced parsley||1 Teaspoon|
In a medium saucepan, saute onion in butter or margarine until tender.
Stir in grains, and brown lightly.
Dissolve bouillon cube in hot water, and add to the grain mixture.
Add cashews and raisins.
Pour into a 2 quart casserole, and bake in a 350Â° F. oven for 20 minutes.
Remove from oven, cover tightly, and let stand 15 minutes.
Stir in parsley to taste just before serving.
Salt and pepper.
Note: Pine nuts, almonds, water chestnuts, or jicama may be used instead of cashews.