Wild Rice Pilaf or Stuffing
December 9, 2000 Dorothy W. - Veg Entertaining
About
This multi-purpose recipe can be served as a pilaf, or stuffing / dressing. Because it is made with wild and brown rice instead of bread it’s suitable for those on a gluten-free diet. Vegetarians and meat-eaters alike will enjoy this flavourful dish as part of a grand festive meal. I used this stuffing when testing the Tofu Turkey recipe.
Ingredients
| Wild rice | 1 cup | |
| Brown rice | 2 cups | |
| Carrots | 2 ea medium | |
| Onions | 2 ea small | |
| Hazelnuts | 1 cup | |
| Orange zest | from 1 orange | |
| Bay leaves | 3 ea | |
| Olive oil | enough for sautéing | |
| Shiitake mushrooms, dried | 1/3 cup | |
| Veggie stock cube | 1 ea | |
| Salt | to taste |
NOTE: Add more orange zest if using as a stuffing or dressing.
Directions
- Soak mushrooms in very hot water.
- Cook wild rice until still chewy. Drain rice and set aside (you may reserve the water for use in the pilaf if desired).
- Sauté onions and carrots in a large skillet. When onions are softened, add dry brown rice and saute 3 or 4 minutes.
- Add 3 cups water, nuts, bay leaves, zest, veggie stock and mushrooms. Bring to a simmer. Cook with a covered lid about 30 minutes. Add more water if necessary. Remove bay leaves before serving.
Mix of brown and wild rice. Sergey Chayko photo / Shutterstock.com.
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