Great as Stuffing!
- 2/3 cup wild rice, rinsed
- 1 3/4 cups water
- 1 vegetable bouillon cube
- 2/3 cup long-grain brown rice, rinsed
- 2 tablespoons extra-virgin olive oil
- 1 large red onion, finely chopped
- 1/2 cup finely diced celery
- 2 medium tart apples, such as granny smith, peeled, cored and diced
- 1/3 cup orange juice (from 1 large orange)
- 2 scallions, green parts only, thinly sliced
- pinch each: cinnamon and nutmeg
- 1/2 tsp salt and freshly ground pepper OR to taste
- 1/4 to 1/2 cup minced fresh parsley
- 1/2 cup finely chopped pecans
- Combine the wild rice and the bouillon cube with 1 3/4 cups of water in a medium saucepan
- Bring to a gentle boil, then lower the heat to a simmer for 5 minutes.
- Stir in the brown rice, return to a slow simmer, then cover and cook until the water is absorbed, about 35 minutes
- Heat the oil in a large skillet.
- Add the onion and celery and sauté until the onion is golden.
- Add apple and sauté 5 minutes longer.
- Stir in the cooked rice mixture along with the juice, scallions, cinnamon, and nutmeg.
- Season with salt and pepper.
- Sauté over low heat, stirring frequently, another 5 minutes.
- Stir in the parsley and pecans
The rice is slightly under-cooked in this recipe, because it’s intended to be used as a stuffing, and cooks more inside the peppers or squash.
When serving this dish as a side, instead of using it as a stuffing, increase the cooking time to 45 minutes, adding the juice, scallions, apple, cinnamon and nutmeg in the last five minutes.
Sauteed mushrooms are a nice alternative to apples in this dish, especially when served as a side.
This can be used for peppers, buttercup squash, acorn squash or even a pumpkin… and it’s wonderful on its own.