Greek style vegetable rice Stuffing (quick method) is an enjoyable vegan recipe that is great as a side dish or as a stuffing for Acorn or Hubbard Squash, or a Pumpkin. preparation time is about 30 minutes, and cooking time is about 30-40 minutes. Leftovers can be stored in a covered container in the refrigerator for a few days.
2 cups Onions (diced)
2 cups White Potatoes or Yukon Gold Potatoes (diced)
Two cups Yams or Sweet Potatoes (diced)
2 cups Carrots (diced)
2 Cups Celery (diced)
1 cup Green Bell Peppers (diced)
One cup Parsley (chopped, including stems)
1 cup Walnuts (pieces)
One cup Raisins
1-1/2 tsp. Cloves (ground)
1 cup Brown Rice cooked in 2 cups of Water
Greek Style Vegetable Rice Stuffing (Quick Method) Cooking Utensils:
Greek Style Vegetable Rice Stuffing (Quick Method) Preparation:
Wash and clean the vegetables, peel the carrots, potatoes, and onions, and dice the vegetables by hand or in a food processor.
Place the 2 cups of water in a covered glass pot and bring to a boil on the stovetop. When the water boils, add the brown rice, cover the pot, lower the heat to simmer and cook until all the water is absorbed into the rice.
Place all the ingredients, except the brown rice and water, in a large microwaveable covered baking dish, and mix together thoroughly. Cover the baking dish and place in the microwave oven on “high” for 10 minutes. Remove from the microwave oven and mix well. Place back in the microwave oven and cook for another ten minutes.
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