Rice raisin nut stuffing is a delightful vegan treat for any festive meal. This recipe will make 4-6 servings as a side dish or it will stuff an equal number of half squash “seed bowls” such as acorn or butternut. Preparation and cooking times overlap and will take a total time of about 30-35 minutes. Any leftovers can be stored in a covered container in the refrigerator for a few days.
One cup Onions (diced)
1/2 cup Walnuts (pieces)
1/2 cup Raisins
One tsp. Cinnamon (ground)
1/2 tsp. Ginger (ground)
1/4 tsp. Cloves (ground)
One cup Brown Rice or Brown Basmati Rice cooked in 2 cups of Water
Rice Raisin Nut Stuffing Preparation:
Begin by boiling the water in a covered glass cooking pot on the stove top.
When the water begins to boil, add the seasonings and rice and lower the temperature to simmer. Add all the remaining ingredients, and continue to simmer in the covered pot until all the water is absorbed into the rice.
Remove the pot from the heat and mix thoroughly. Taste a little of the stuffing; if it is dry or the rice is not fully cooked, add another 1/4 cup of water, cover and simmer for another 10 minutes. (The above photo shows a stuffed acorn squash half served in an individual baking dish.)
Enjoy as a side dish or as a stuffing for acorn, butternut or Hubbard Squash.
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