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Wild Rice & Bulgur Stuffing

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  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.

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Wild Rice & Bulgur Stuffing Recipe