wild-rice stuff­ing with whole-wheat dress­ing

Yoga Journal - - Live Well -


Wild rice adds depth of fla­vor to this veg­gie-packed stuff­ing. To achieve the best tex­ture, choose a bread with a thick, crunchy crust.

MAKE AHEAD Pre­pare through Step 3 up to 2 days ahead. Cover and re­frig­er­ate. Re­move from fridge 30–60 min­utes be­fore bak­ing. Serve within 1 hour. 1/3 cup wild rice 2 tbsp olive oil 1 yel­low onion, finely chopped 3 cel­ery stalks, thinly sliced di­ag­o­nally 1 carrot, cut into match­sticks or coarsely shred­ded 1 tbsp fresh thyme leaves, chopped ½ tsp ground black pep­per 12 oz whole-wheat bread, cut or torn into ¾-inch pieces (about 12 cups) 1½ cups low-sodium veg­etable or chicken broth Veg­etable-oil cook­ing spray

1 In a medium saucepan, bring 4 cups wa­ter to a boil. Add rice; re­duce to a sim­mer, stir­ring oc­ca­sion­ally un­til very ten­der, about 50 min­utes.

2 Warm oil in a large skil­let over medium heat. Add onion, stir­ring, 2 min­utes. Add cel­ery, stir­ring oc­ca­sion­ally, 4 min­utes. Add carrot, stir­ring oc­ca­sion­ally, un­til veg­eta­bles are very ten­der, 2–4 min­utes. Trans­fer mix­ture to a bowl and add thyme and pep­per. Stir in bread, then add broth and gen­tly stir to evenly moisten. Re­move about 1⁄3 of bread mix­ture and trans­fer to an­other bowl.

3 Coat a 2 - to 2½-quart casse­role dish with cook­ing spray. Drain rice and stir into bowl with re­main­ing 2⁄3 bread mix­ture. Trans­fer to the pre­pared bak­ing dish, spread­ing evenly. Top with re­served 1⁄3 bread mix­ture, spread­ing evenly.

4 Heat oven to 400¡. Cover with foil and bake un­til heated through, 20–30 min­utes. Un­cover and bake un­til browned on top, 20–30 min­utes. NU­TRI­TIONAL INFO 193 calo­ries per serv­ing, 5 g fat (1 g sat­u­rated), 27 g carbs, 3 g fiber, 6 g pro­tein, 440 mg sodium

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