Nutty Rice Stuffing Recipes

RICE STUFFING WITH BUTTERNUT SQUASH

Steps:

• Bring a large pot of salted water to a boil. Add the rice and bay leaves, reduce the heat to a simmer and cook as the label directs; drain well. Discard the bay leaves. Spread out the rice on a baking sheet to cool.
• Meanwhile, preheat the oven to 375 degrees F and butter a shallow 3-quart baking dish. Heat the vegetable oil in a large skillet over medium-high heat. Add the squash, season with salt and pepper and cook, stirring, until softened and golden, 5 minutes. Transfer to a plate to cool.
• Melt 4 tablespoons butter in the same skillet over medium-high heat. Add the leeks and celery and cook, stirring, until softened, 5 minutes. Add the broth, 1 teaspoon salt and a few grinds of pepper; bring to a simmer, then remove from the heat.
• Whisk the egg in a large bowl. Stir in the rice, squash, leek-broth mixture, cranberries and parsley. Transfer to the baking dish; top with the pecans. Cut the remaining 2 tablespoons butter into small cubes; scatter over the pecans. Cover with foil and bake 30 minutes, then uncover and bake until golden, about 20 more minutes.Special equipment:

RICE AND NUT STUFFING

Steps:

• Preheat oven to 400 degrees. If baking stuffing outside of bird, grease a 2-quart casserole, large gratin dish or 9-by-13-inch baking dish with olive oil.
• Bring a large pot of water to boil; salt it. Add rice and simmer, stirring occasionally, until it becomes tender but not mushy, 15 to 20 minutes. Drain it, rinse it and drain it again.
• Heat 1/4 cup oil or butter in a large deep skillet over medium heat for 2 minutes. Toss in nuts and raisins or currants, if you are using them, and stir for a minute or 2. Add rice and stir, sprinkling with salt and pepper, while cooking for another minute; rice need not get hot. Add more oil or butter as needed to moisten mixture thoroughly. Add lemon juice and half the herbs. Taste and adjust seasonings if necessary. (You may prepare recipe in advance up to this point; refrigerate, well wrapped or in a covered container, for up to 2 days before proceeding.)
• Use stuffing to fill bird. Or put stuffing in prepared pan, cover tightly with foil and bake until rice is tender, 25 to 30 minutes. Uncover and bake until mixture top is nicely browned, another 10 to 15 minutes or so.

CROCKPOT WILD RICE STUFFING WITH CRANBERRIES

Steps:

• In a large skillet, heat the olive oil over medium. Add the onions and celery and let cook, stirring occasionally, until the onion is softened and lightly brown, about 8 minutes. Increase the heat to medium high, then add the mushrooms. Let cook, stirring often, until the mushrooms are soft and most of the liquid has evaporated, about 6 minutes. Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper. Remove from heat and set aside.
• In a 3- or 4-quart slow cooker, stir together the wild rice blend and sautéed vegetables. Carefully pour in the chicken broth (if using a 3-quart slow cooker, it will be full nearly to the top). Gently stir, then cover and cook on low for 5 to 6 hours or high for 2 to 3 hours, until the rice is tender. Turn off the slow cooker, then stir in the cranberries, sage, and thyme.
• Taste and add additional salt and/or pepper as desired. Cover and let stand 10 minutes. Just before serving, sprinkle the toasted almonds over the top. Serve warm.

NUTTY RICE STUFFING

Steps:

• Melt the butter in a frying pan. Add the onion, celery, and garlic and saute over medium-low heat until tender/crisp, about 5 minutes.
• Add to the cooked rice and toss to mix.
• Add all the seasonings, pumpkin seeds, almonds, and salt & pepper to taste.
• Makes enough to stuff a 10-12 pound turkey. Or bake in a covered baking dish at 325 for 1 hour.

NUTTY STUFFING

Steps:

• Mix all ingredients together, and divide into 16 balls.
• Bake at 180C for 25 minutes.

NUTTY BROWN RICE STUFFING

Steps:

• Bring water, dressing and butter to boil in saucepan.
• Stir in stuffing mix; cover. Remove from heat; let stand 5 min.
• Fluff with fork. Stir in rice and nuts.