You are here

Wild Rice & Bulgur Stuffing

Cool.Cook's picture
  Vegetable oil 1 1⁄2 Teaspoon (Preferably Canola Oil)
  Celery stalks 3 , chopped
  Onions 2 , chopped
  Garlic 2 Clove (10 gm), minced
  Wild rice 1 Cup (16 tbs)
  Fat free low sodium chicken stock 3 Cup (48 tbs)
  Salt 1⁄2 Teaspoon
  Bulgur 1 Cup (16 tbs)
  Pecans 1⁄2 Cup (8 tbs), toasted and chopped
  Golden raisins 1 Cup (16 tbs)
  Chopped parsley 1⁄2 Cup (8 tbs)
  Black pepper To Taste

In a heavy saucepan, heat oil over medium heat.
Add celery, onions and garlic; saute for about 5 minutes, or until softened.
Stir in wild rice.
Add chicken stock and 1/2 tsp salt and bring to a boil.
Reduce heat to low, cover and simmer for 40 to 45 minutes, or until the rice is tender and the liquid has been absorbed.
Meanwhile, in a bowl, cover bulgur with 2 cups water.
Let soak for 30 minutes.
In a small saucepan, cover raisins with water and bring to a boil.
Reduce heat to low and simmer for 5 minutes.
Drain and set aside.
Stir the soaked bulgur, pecans, raisins and parsley into the cooked wild rice.
Season with salt and pepper.
Let cool completely before stuffing.

Recipe Summary


Rate It

Your rating: None
Average: 4 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2354 Calories from Fat 518

% Daily Value*

Total Fat 61 g94.1%

Saturated Fat 6.1 g30.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1509.1 mg62.9%

Total Carbohydrates 424 g141.2%

Dietary Fiber 58.8 g235.1%

Sugars 119.1 g

Protein 63 g126.8%

Vitamin A 37.9% Vitamin C 88.8%

Calcium 44% Iron 77.1%

*Based on a 2000 Calorie diet


Wild Rice & Bulgur Stuffing Recipe