Fruited Pilaf Stuffing
|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)|
|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|
|Lemon peel||1 Teaspoon, grated|
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.