Ingredients:
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Amount (1, .50 , 8) |
Unit (cup, Tbsp, g, ml) |
Item (egg, chaya leaves, sugar) |
Preparation (crushed, diced, whole) |
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2 |
tbsp | olive oil | |
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3 |
cloves | garlic | chopped |
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3 |
shallots | sliced | |
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2 |
leeks | sliced | |
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1 |
stalk | celery | chopped |
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1 |
cup | wild and brown rice | |
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2-1/2 |
cups | water | |
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½ |
tsp | salt | |
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¼ |
tsp | thyme leaves | |
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1 |
pinch | rosemary | |
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2 |
tbsp | currents | |
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2 |
tbsp | walnuts | roasted and chopped |
|
½ |
apple | cored and chopped | |
|
1 |
tbsp | tamari | |
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Recipe Instructions:
- In a saucepan, heat olive oil.
- Sauté garlic, shallots, leeks and celery for 5 minutes.
- Add rice and stir to coat the rice with oil.
- Add water, salt, thyme and rosemary stir and cover.
- Bring to a simmer and cook for 30 minutes.
- Add currents, walnuts, apple and tamari.
- Stir gently. Simmer, covered for 15 minutes.
- Remove from heat and let sit 10 to 15 minutes before using or serving.
Recipe Description:
Dish may be used as a stuffing for winter squash, Cornish hens or duck.
Recipe Serving #:
Serves 8