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Fruited Pilaf Stuffing

Renaissance.Chef's picture
  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

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: 
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes

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Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3020 Calories from Fat 982

% Daily Value*

Total Fat 113 g173.3%

Saturated Fat 17.1 g85.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 5961.7 mg248.4%

Total Carbohydrates 439 g146.2%

Dietary Fiber 41.8 g167%

Sugars 92.1 g

Protein 79 g158.3%

Vitamin A 69.3% Vitamin C 116.4%

Calcium 108.7% Iron 119.5%

*Based on a 2000 Calorie diet

Fruited Pilaf Stuffing Recipe