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Nutrition
Facts:
(per serving) |
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Calories:
230
Fat: 8g
Cholesterol: 35mg
Sodium: 250mg
Carbohydrate: 34g
Fiber: 6g
Protein: 8g
Soy Protein: 2g |
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This recipe is: |
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Vegetarian
Low Sodium
Low Cholesterol |
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Recipes - Main
Dish
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Mushroom,
Apple & Rice Stuffing
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| Dana
Jacobi |
| Serves: 6 |
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Delicious
served with poultry or on its own, this rice-based
stuffing uses
the traditional flavor of Thanksgiving in
its classic poultry seasoning, plus earthy
mushrooms and an accent of tart-sweet apple.
Instead of cubed bread, it is made with granola,
which includes chunky almonds and a nice touch
of spice. This grain-based dish makes an excellent
center for or meatless meals, accompanied
by braised dark greens and a baked sweet potato. |
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| Measures
Translation Table |
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| Ingredients: |
2 cups
cooked brown basmati rice
1 1/2 cups Zoe
Foods Flax & Soy Granola Almond Oats
6-ounce package sliced portobello mushrooms,
cut in 3/4-inch pieces
2 tablespoons canola oil
1 medium red onion, finely chopped
1 medium leek, white part only, finely chopped
1 Fuji apple, peeled, cored, and chopped
1 1/2 teaspoons stuffing seasoning
1/2 cup defatted chicken broth
1 large egg, beaten
1/2 teaspoon salt
1/8 freshly ground pepper |
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| Instructions: |
- Set a rack in the center of the oven.
Preheat the oven to 350ºF. Coat an
8-inch square baking dish with butter
or cooking spray.
- Place the rice and granola in a large
bowl. Set aside.
- Heat a large skillet over medium-high
heat. Pan-roast the mushrooms in the dry
pan, stirring constantly. After the mushrooms
let their liquid, about 4 minutes, continue
cooking until they brown, about 4 minutes.
Add the mushrooms to the rice. Rinse out
the pan and wipe it dry.
- Heat the oil in the skillet over medium-high
heat. Sauté the onion, leek, and
apple until the onion is translucent and
soft, about 6 minutes. Add the sautéed
vegetables to the rice mixture in the
bowl. Add the stuffing seasoning, chicken
broth, egg, salt and pepper. Mix until
the stuffing is well combined. Pack the
stuffing into the prepared baking dish.
Cover it with aluminum foil.
- Bake the stuffing 30 minutes. Remove
the foil, and bake 15 minutes, until the
stuffing is lightly browned on top. Let
the stuffing sit 20 minutes. Cut it into
squares, and serve. This stuffing is best
served the day it is made.
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