Brown Rice Stuffing

INGREDIENTS

1 small onion chopped
1-2 tsps. butter or margarine
2 c. cooked brown rice
1/2 c. raisins
1/4 c. canned apricots, well-drained and chopped
3 tbsps. toasted pine nuts, or, coarsely chopped walnuts, optional
1 tbsp. chopped parsley
1/2 tsp. dried thyme
1/4 tsp. ground sage, optional
Salt to taste
Pepper to taste
1/4 to 1/2 c. chicken broth

COOKING DIRECTIONS

Cook 1 cup brown rice in chicken broth instead of water, according to package directions. Set aside.
In small skillet over medium heat, sauté onion in butter. In large bowl, combine onion with all other ingredients. Fill squash. makes approximately 3 cups. can be made a day ahead, covered and refrigerated. Bring to room temperature before baking.

To Do Ahead:
1) Squash can be cooked a day ahead, covered and refrigerated. bring to room temperature before stuffing. Stuff squash and bake as directed.
2) Squash can be stuffed, covered and refrigerated 1 day ahead. Bring to room temperature before baking. Bake as directed.


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