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Active Time: 20 Minutes
Total Time: 55 Minutes
Yield: Makes about 12 cups
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| When I served this colorful stuffing to guests, they gave it the ultimate stuffing compliment: it's so good, it could be served as a main course! It's equally good inside turkey or chicken. |
RECIPE INGREDIENTS
| 2 1/2 cups (1 pound) long-grain brown rice |
| 4 tablespoons unsalted butter |
| 1 large onion, chopped |
| 2 medium zucchini, halved lengthwise and cut into 1/2-inch-thick slices |
| 2 medium carrots, sliced 1/4 inch thick |
| 2 medium celery ribs, sliced 1/4 inch thick |
| 1 medium red bell pepper, chopped |
| 1/2 pound fresh mushrooms, sliced |
| 2 garlic cloves, minced |
| 2 cups shredded Gruyere or Swiss cheese |
| 1/2 cup chopped fresh basil |
| 1 1/2 teaspoons salt |
| 1/2 teaspoon freshly ground pepper |
| 1/2 cup turkey or chicken stock, optional |
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DIRECTIONS
Bring a large pot of lightly salted water to a boil over high heat. Add the brown rice and reduce the heat to medium. Boil uncovered until the rice is barely tender, about 35 minutes. Drain into a sieve and rinse under cold running water. Place in a large bowl.
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In a large skillet, melt the butter over medium heat. Add the onion, zucchini, carrots, celery, red pepper, mushrooms, and garlic. Cover partially and cook, stirring often, until the onion is softened and translucent and the vegetables are barely tender, 10 to 12 minutes.
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Scrape the vegetables into the bowl of brown rice and mix well. Stir in the cheese and basil. Season with the salt and pepper. Use as a stuffing. Or place in a lightly buttered casserole, drizzle with the broth, cover, and bake as a side dish.
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Serving size = 1 cup
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Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008
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| Part of These Recipe Collections |
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Nutrition Facts per Serving
Yield: Makes about 12 cups
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| Carbohydrates, Total: |
26g |
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