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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 12 |
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This is a recipe my dad found online when I was first diagnosed with Celiac disease. We made it for Thanksgiving, and it's been a staple on our holiday table ever since. The original recipe calls for 1/2 cup of mushrooms to be sauteed with the onion and the celery, but I don't care for them so we leave them out. Also, to clarify, the pumpkin seeds are deshelled - so it's only the green kernels. Ingredients:
3/4 cup butter |
1/2 cup onion, chopped |
1/2 cup celery, chopped |
1 garlic clove, minced |
4 cups brown rice, cooked |
1 cup wild rice, cooked |
1/2 teaspoon rubbed sage |
1/2 teaspoon dried thyme |
1/4 teaspoon dried savory |
1/2 cup fresh parsley, chopped |
1/2 cup pumpkin seeds |
1/2 cup slivered almonds |
Directions:
1. Melt the butter in a frying pan. Add the onion, celery, and garlic and saute over medium-low heat until tender/crisp, about 5 minutes.
2. Add to the cooked rice and toss to mix.
3. Add all the seasonings, pumpkin seeds, almonds, and salt & pepper to taste.
4. Makes enough to stuff a 10-12 pound turkey. Or bake in a covered baking dish at 325 for 1 hour.
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