Brown Rice And Mushroom Stuffing
|Chicken stock||3⁄4 Cup (12 tbs)|
|Brown rice/Wild rice mix||1⁄3 Cup (5.33 tbs)|
|Olive oil||2 Tablespoon|
|Finely diced celery||1⁄4 Cup (4 tbs)|
|Sliced fresh mushrooms||1⁄4 Cup (4 tbs)|
|Green onions||2 , chopped|
|Minced green bell pepper||2 Tablespoon|
|Freshly grated parmesan cheese||2 Tablespoon|
|Minced fresh parsley||1 Tablespoon|
|Angostura bitters||1⁄8 Teaspoon|
|Egg||1⁄2 , beaten|
|Freshly ground pepper||To Taste|
Bring stock to boil in small saucepan.
Add rice, reduce heat, cover and simmer 45 to 50 minutes.
(Do not lift lid or stir rice during cooking time.) If you hear a slight crackling sound after 35 or 40 minutes, your rice is drier than usual and has absorbed all stock.
Remove from heat and let stand, covered, for remainder of cooking time.
Transfer to bowl and fluff with fork.
Heat oil in heavy-bottomed skillet.
Add celery, mushrooms, onions and green pepper and cook gently until vegetables are limp.
Add to rice and toss lightly.
Add cheese, parsley, bitters, egg and salt and pepper and blend well.
Cool before stuffing turkey thigh.