Roasted Red Pepper, Fennel and Rice Stuffing
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This recipe makes 10 cups servings
Nutritional Info |
|
|---|---|
| Per 1/2 cup (125 mL) : about | - |
| cal | 129 |
| pro | 3 g |
| total fat | 5 g |
| sat. fat | 1 g |
| carb | 20 g |
| fibre | 2 g |
| chol | 0 mg |
| sodium | 216 mg |
| % RDI: | - |
| calcium | 2 |
| iron | 6 |
| vit A | 8 |
| vit C | 55 |
| folate | 9 |
This stuffing is gluten- and dairy-free. If you use vegetable stock and heat it in a casserole dish, the stuffing is also vegetarian.
Ingredients
Preparation
Core 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.)
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.)
Source : Canadian Living Magazine: December 2007
- Keywords : Stuffings and Fillings; Red pepper; Rice; Boil; Fennel; Chicken broth;
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