This stuffing is gluten- and dairy-free. If you use vegetable stock and heat it in a casserole dish, the stuffing is also vegetarian.
- Portion size 5 servings
- Credits : Canadian Living Magazine: December 2007
- 3/4 teaspoons pepper
- 3 sweet red peppers
- 2 fennel bulbs
- 2 onions chopped
- 4 cloves garlic sliced
- 3 tablespoons extra-virgin olive oil
- 2 teaspoons crumbled dried rosemary
- 1 1/4 teaspoon salt
- 2 cups sodium-reduced chicken stock
- 1 cup wild rice
- 1 1/4 cup basmati rice
- 1/2 cup pine nut toasted
- 1/3 cup chopped fresh parsley
MethodCore and seed red peppers; cut into 1-inch (2.5 cm) pieces and place in large bowl. Trim off top of fennel; cut into 1-inch (2.5 cm) chunks and add to bowl. Add onions, garlic, oil, rosemary, 3/4 tsp (4 mL) of the salt and pepper; toss well. Spread on large rimmed baking sheet; roast in 425°F (220°C) oven for about 1 hour or until browned and tender.
Meanwhile, in large saucepan, bring 2 cups (500 mL) water, stock, wild rice and remaining salt to boil; reduce heat, cover and simmer for 20 minutes.
Add basmati rice; simmer, covered, until all rice is tender, 15 to 20 minutes. Transfer to bowl.
Add roasted vegetables, pine nuts and parsley; mix well. Let cool. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Nutritional facts Per 1/2 cup (125 mL) : about
- Sodium 216 mg
- Protein 3 g
- Calories 129.0
- Total fat 5 g
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 20 g
- Iron 6.0
- Folate 9.0
- Calcium 2.0
- Vitamin A 8.0
- Vitamin C 55.0