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Fruited Pilaf Stuffing

Renaissance.Chef's picture
Ingredients
  Margarine/Bacon fat 1⁄3 Cup (5.33 tbs)
  Onion 1 Cup (16 tbs), chopped
  Green pepper 1⁄4 , chopped
  Celery with leaves 1 Cup (16 tbs), chopped
  Uncooked brown rice 1 Cup (16 tbs)
  Salt 1 Teaspoon
  Chicken broth 3 Cup (48 tbs), hot
  Rhubarb 1 1⁄2 Cup (24 tbs), finely diced
  Raisins 1⁄2 Cup (8 tbs)
  Sherry 1⁄4 Cup (4 tbs)
  Whole wheat bread 3 Cup (48 tbs), coarsely shredded (Slightly Stale)
  Almonds 1⁄2 Cup (8 tbs), chopped
  Ginger 1⁄4 Teaspoon
  Cinnamon 1⁄2 Teaspoon
  Lemon peel 1 Teaspoon, grated
Directions

Melt margarine in a large, heavy skillet.
Saute onion, green pepper, and celery until soft.
Add rice and saute 5 minutes more.
Add salt and 2 3/4 cups of chicken broth.
Cover and simmer until rice is tender (35 to 40 minutes); most of the liquid will be absorbed; stir occasionally.
Add rhubarb, raisins, and sherry.
Simmer for about 5 minutes until rhubarb is slightly soft.
Combine bread, nuts, spices, and lemon peel.
Add to rice mixture and blend well; let cool slightly.
Then test for moistness by squeezing a handful together; it should just hold together.
If too dry, add the additional broth.
If too moist, add more bread.
Excellent stuffing for fowl, ham, or pork.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Method: 
Saute
Ingredient: 
Onion
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes

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