Hello everybody, it’s Jim, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, apple walnut brown rice stuffing / dressing. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Great recipe for Apple Walnut Brown Rice Stuffing / Dressing. I made this stuffing as an alternative to bread stuffing this year for the Holidays. The nuttiness of the brown rice goes really nice with the apples, walnuts and sage!
Apple Walnut Brown Rice Stuffing / Dressing is one of the most favored of current trending meals on earth. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. Apple Walnut Brown Rice Stuffing / Dressing is something that I have loved my entire life. They are nice and they look wonderful.
To begin with this recipe, we must prepare a few ingredients. You can have apple walnut brown rice stuffing / dressing using 12 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Apple Walnut Brown Rice Stuffing / Dressing:
- Prepare 360 ml (1 1/2 cups) short grain brown rice
- Make ready 540 ml (2 1/4 cups) vegetable, chicken or turkey broth
- Make ready 2 apples
- Get 1 stalk celery
- Prepare 1 onion
- Prepare 1 handful walnuts, chopped
- Get 1 Tbsp butter or olive oil
- Get 2 tsp rubbed sage
- Make ready 2 tsp dried or fresh rosemary
- Prepare 1 handful dried cranberries or raisins (optional to give a bit of sweetness)
- Take to taste Salt & pepper
- Make ready to taste Chopped fresh parsley
Melt butter in a heavy sauce pan or pot. Would you like any root vegetables in the recipe?. This gluten-free dressing (or stuffing, if you prefer) leans on a blend of brown and wild rice for a complex nutty flavor. Look for dried Mission figs in the bulk aisle or with the packaged dried fruit in your grocery store.
Steps to make Apple Walnut Brown Rice Stuffing / Dressing:
- Rinse the rice in a fine colander and let drain for 15 minutes.
- Peel and chop the apples. Slice the celery thin and mince the onion. Lightly toast the walnuts in a dry frying pan on medium low heat (be careful not to burn!) then crush.
- Melt butter in a heavy sauce pan or pot. Saute the onions until soft (about 5 minutes), then add the celery, apples, sage, rosemary and bit of salt & pepper. Saute until the apples are tender.
- Pour the rice in the pot and mix it with the other ingredients.
- Add the broth and bring to a boil. Cover and turn to low heat. Let cook for 45 minutes or until broth is absorbed. Stop the heat and let it sit with the lid on for 15 minutes.
- Remove lid and lightly stir to fluff everything up. Garnish with some fresh parsley. Enjoy along side roast chicken, turkey, or pork!
You can swap in dried cherries or cranberries if you can't find dried figs. In large, deep skillet, over medium heat, melt butter. Combine the rice mixture, apple mixture, poultry seasoning, pepper and remaining apple juice and salt. Add salt to taste and bring to a boil. Melt butter in a small skillet over medium-high heat; add onion and celery, and cook, stirring constantly, until tender.
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