Wild Rice & Bulgur Stuffing
|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)|
|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.