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Brown Rice Stuffing

Delicious as a side dish or for stuffing squash or peppers

Brown Rice Stuffing

This vegetarian| vegan stuffing is more than a thanksgiving stuffing recipe, because it doesn't go in a turkey, and is delicious on its own as a rice side dish recipe.

If you want to stuff something, use brown rice stuffing instead of quinoa in stuffed peppers, or stuff a winter squash.

Brown Rice Stuffing contributed by our friend Odette Smith, and tweaked by Judith Kingsbury, Savvy Vegetarian.

Total Prep And Cook Time: 1 hour

8 Servings

Nutrition Data, 111g Serving: 246 Cal, 28g Carbs, 14g Fat, 6g sugars, 159mg Sodium, 3g Fiber, 5g Protein, very low Cholesterol, good source Vit A, Manganese. Estimated glycemic load 15

Ingredients:

  • 1 cup raw short grain brown rice, rinsed and drained
  • 2 cups water or vegetable stock
  • 1/2 tsp salt
  • 2 tablespoons extra-virgin olive oil
  • Optional: 1/2 cup finely chopped white onion
  • 1/2 cup finely diced celery
  • 1/2 cup carrot, diced
  • 1 cup pecan pieces
  • 1 large crisp green apple such as granny smith, peeled, cored and diced
  • 1 cup thinly sliced jeruselum artichokes, or water chestnuts
  • 1 tsp dried thyme leaf
  • 1 tsp dried rubbed sage leaf
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  • 1 tsp crushed dried rosemary leaf
  • 1/2 tsp salt and freshly ground pepper OR to taste
  • 1/4 to 1/2 cup minced fresh parsley

Directions:

  1. Bring water or vegetable stock to a boil
  2. Add brown rice and salt, cover, bring back to a boil, then lower the heat to simmer and cook 35 minutes, until rice is still slightly chewy
  3. Heat the oil in a large skillet on medium heat
  4. Fry the optional onion until soft
  5. Add the pecans, carrot and celery and sauté 5 minutes
  6. Add herbs and stir fry 1 minute
  7. Stir in the cooked rice along with the chopped apple and jeruselum artichokes or water chestnuts
  8. Season with salt and pepper to taste
  9. Stir in the parsley and remove from heat
  10. Stuff prepared peppers or squash
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Recipe Tips:

To serve as a side dish, the rice should be cooked an additional 10 minutes, until completely tender.

When used as a stuffing, the rice will cook more inside the peppers or squash.

When serving this dish as a side, instead of as a stuffing, increase the rice cooking time to 45 minutes, adding the sauteed ingredients in the last 5 minutes, and the parsley, salt & pepper at the end of cooking.

Sauteed mushrooms are a nice alternative to apple in this recipe when serving as a side dish.

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