Wild rice and bulgur stuffing

8 cups

Ingredients

Quantity Ingredient
1½ teaspoon Canola or vegetable oil
3 Stalks celery, chopped
2 Onion(s), chopped
2 Garlic clove(s), minced
1 cup Wild rice
3 cups Chicken stock
½ teaspoon Salt plus more to taste
1 cup Bulgur
½ cup Pecans, toasted
Coarsely chopped
1 cup Golden raisins
½ cup Parsley, chopped
Black pepper to taste

Directions

In a heavy saucepan, heat oil over medium heat. Add celery, onions, and garlic; saute for about 5 min, or until softened. Stir in wild rice. Add chicken stock and ½ tsp salt and bring to a boil. Reduce heat to low, cover and simmer for 40-45 min, 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 min.

In a small saucepan, cover raisins with water and bring to a boil.

Reduce heat to low and simmer for 5 min. Drain and set aside.

Stir the soaked bulgur, pecan, raisins, and parsley into the cooked wild rice. Season with salt and pepper. Let cool completely before stuffing.

To use as a side dish, bake in a lightly oiled covered casserole in a 325 F oven for 35-45 min, or until heated through. If you want a crisp top for bread stuffing, remove the cover for the last 15 min of baking.

Makes enough to stuff one 12-lb turkey or to serve 8 as a side dish.

eating Well Recipe Rescue Cookbook ISBN 1-884943-01-2 pg 162

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