Prep 1 hr
Cook 30 mins
This recipe is gluten free and contains both sweet and savory flavors. It is also quite pretty due to the contrast of colors from the black rice, brown rice, and the red lentils and optional cranberries. The rice can be made 3 days in advance or even frozen. The entire dish tastes better the second day, so you can make it ahead of time and just reheat the day you are serving it. Adapted from Martha Rose Shulman, "The Very Best of Recipes for Health."
- 1 1⁄2 cups black rice (like Forbidden Rice or Lundberg Black Japonica)
- 1⁄2 cup brown rice
- 1 quart chicken broth
- kosher salt & freshly ground black pepper
- 1 tablespoon extra virgin olive oil
- 1 onion, minced
- 1 cup celery, diced
- 2 garlic cloves, minced (optional)
- 1 tablespoon butter
- 3 pears, peeled cored and cut into 1/2-inch dice
- 1⁄2 cup walnuts, lightly toasted coarsely chopped
- 1⁄4 cup red lentil, soaked in cold water (covered for 2/3 hours and drained)
- 1⁄4 cup dried cranberries (optional for color)
- 2 tablespoons fresh sage, finely chopped
- 2 teaspoons fresh thyme leaves, roughly chopped
- Cook the black and brown rices in separate saucepans, using 1 part rice to 2 parts broth, following package directions for timing (about 35 to 40 minutes); once rice is tender, turn off heat and place a clean kitchen towel under saucepan lids and let rice sit for 10 to 15 minutes.
- Transfer both rices to a large bowl.
- Meanwhile, in a large skillet, heat oil, over medium heat, and add onion; cook, stirring often, until onion starts to soften, about 3 minutes.
- Add celery and a generous pinch of salt, and continue cooking about 3 or 4 minutes more; add garlic, if using, and cook 30 seconds.
- Remove from heat and add to bowl of rice.
- Increase heat under skillet to medium high and add butter; once foaming subsides, add the pears and cook, stirring, until they are lightly seared and translucent, about 3 minutes.
- Add pears to rice.
- Add remaining ingredients to rice and gently toss; taste and adjust seasonings.
- Preheat oven to 325 degrees F; grease a large baking dish with either oil or butter.
- Place rice mixture into prepared baking dish, cover with aluminum foil, and place in oven until heated through, about 20 to 30 minutes.
- NOTE: The rice can be cooked up to 3 days in advance. The stuffing is better if made a day in advance.