Black and Brown Rice Dressing With Walnuts and Pears
- Ready In:
- 1hr 30mins
- Ingredients:
- 15
- Yields:
-
7 cups
- Serves:
- 12-14
ingredients
- 354.88 ml black rice (like Forbidden Rice or Lundberg Black Japonica)
- 118.29 ml brown rice
- 946.0 ml chicken broth
- kosher salt & freshly ground black pepper
- 14.79 ml extra virgin olive oil
- 1 onion, minced
- 236.59 ml celery, diced
- 2 garlic cloves, minced (optional)
- 14.79 ml butter
- 3 pears, peeled cored and cut into 1/2-inch dice
- 118.29 ml walnuts, lightly toasted coarsely chopped
- 59.14 ml red lentil, soaked in cold water (covered for 2/3 hours and drained)
- 59.14 ml dried cranberries (optional for color)
- 29.58 ml fresh sage, finely chopped
- 9.85 ml fresh thyme leaves, roughly chopped
directions
- 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.
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RECIPE SUBMITTED BY
LucyS-D
Brentwood, 72
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