How to Make Rice Stuffing

This is so good as a leftover, there's a reason why the recipe yields 16 whopping cups. Go crazy!

Things You'll Need

  • 2 cups celery chopped
  • 2 tsp. celery seed
  • 4 cups chicken stock
  • 1 tbsp. cinnamon
  • 1/4 cup fresh parsley chopped
  • 2 cups long-grain rice
  • 1 tbsp. dried marjoram
  • 2 cups toasted and chopped pecans
  • 3 large red onions chopped
  • 1 tbsp. dried sage
  • 1/2 tbsp. salt
  • 1 tbsp. dried savory
  • 8 oz. unsalted butter
  • 1 tsp. white pepper
  • 2 cups wild rice
  • Plastic Wrap If Needed
  • Groceries
  • Chef's Knives
  • Baking Dishes
  • Cookie Sheets
  • Saucepans
  • Serving Bowls
  • Spatulas
  • Cookie sheets

Instructions

  1. Melt butter in a fairly large saucepan that has a lid.

  2. Add wild rice, long-grain rice, onion and celery. Cook for 6 minutes over medium heat, stirring.

  3. Add stock and bring to a boil.

  4. Reduce heat to low, cover and simmer for 25 minutes or until all the stock has been absorbed and the rice is just tender to the bite.

  5. Stir in pecans, parsley, salt, sage, marjoram, savory, cinnamon, celery seed and white pepper. Mix thoroughly.

  6. Use stuffing as desired.

Previous:

Next:

Food & Drink

Grains & Potatoes Recipes

Grains & Potatoes Recipes

https://en.drinkfood.biz © Food & Drink