Autumn Rice Stuffing


    1 tbsp. canola oil
    1 large onion peeled and chopped
    1 clove garlic, peeled and chopped
    1 cup celery chopped
    1 bell pepper seeded and chopped red or green
    1/2 lb. mushrooms of choice, washed and sliced
    1 cup diced tart apple
    3 cups cooked brown rice
    1/2 cup walnut pieces
    1/4 cup finely chopped parsley
    1/2 tbsp. orange zest
    1/2 tsp. chopped fresh sage
    1 egg slightly beaten
    1/4 tsp salt
    1/4 tsp pepper

    Preheat oven to 350 degrees.

    In a large saucepan, heat canola oil over medium high heat. Add onion, garlic, celery, and bell pepper. Cook over medium heat for
    7-10 minutes, stirring occasionally. Stir in the mushrooms and apple and continue cooking for an additonal 2-3 minutes. Remove from heat and place in a large bowl. Mix in the rice, walnuts parsley, orange zest and sage. Add the egg and mix well to moisten the stuffing. Transfer the mixture to a 19x13 baking dish, cover with foil and bake for 1 hour.
    Makes 16 1/2 cup servings.


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