Prep 15 mins
Cook 30 mins
I found this on request at a Lundburg sight! Black Japonica A field blend of short grain black rice and medium grain mahogany rice. Provides interesting taste appeal with its nutty mushroom-like muskiness coupled with an exotic, subtle sweet spiciness. Desirable in dishes requiring cohesiveness of grain such as stir fry, stuffing, side dishes, casseroles. I've added dried cranberries to the recipe and stuffed it into pork chops!
- 1⁄2 cup black japonica, cooked according to package directions
- 3 slices white bread (toasted and cubed or torn)
- 3 slices black bread (toasted and cubed or torn) or 3 slices rye bread (toasted and cubed or torn)
- 1 medium chopped onion
- 3 stalks celery, chopped
- 3 cups chicken broth or 3 cups vegetable broth
- celery top, chopped
- 2 eggs
- 1 teaspoon ground rubbed sage
- In a sauce pan pre cook the onion and celery in the broth soft.
- Beat 2 eggs and sage in a large bowl.
- Add bread onions and mix with eggs.
- Add liquid and cooked rice mix until blended.
- Put stuffing in buttered casserole dish and bake until brown at 350.
- Can be used to stuff fowl or vegetables like bell peppers cabbage leaves onions eggplant or winter squash.
- For vegetarian use the vegetable broth.
this was very good. i used a home made cornbread , chicken stock, and added some portabello mushrooms. this was served with chicken