Vegetable rice stuffing is a delicious vegan recipe for any festive meal such as Thanksgiving. This traditional Greek style vegetable rice stuffing is great for stuffing a pumpkin or squash, and as a side dish. It takes about 1 hour to prepare, and about 1 to 1-1/2 to cook. If you want to make a smaller amount of stuffing, cut the recipe in half. Leftovers can be stored in the covered baking dish or other covered containers in the refrigerator for a few days without loss of flavor.
4 to 5 cups Onions (diced)
4 to 5 cups White Potatoes or Yukon Gold Potatoes (diced)
Four to Five cups Yams or Sweet Potatoes (diced)
4 cups Carrots (diced)
4 Cups Celery (diced)
2 cups Green Bell Peppers (diced)
2 cups Parsley (chopped, including stems)
Two cups Walnuts (pieces)
2 cups Raisins
1 tbsp. Cloves (ground)
1 lb. or 2-1/2 cups Brown Rice
2 cups Water
Vegetable Rice Stuffing (Greek Style) Cooking Utensils:
Vegetable Rice Stuffing (Greek Style) Preparation:
Wash and clean the vegetables, peel the onions, potatoes, and carrots, and remove the stems and seeds from the bell peppers.
Dice all the veggies and place in the baking pan or dish.
Add all the other ingredients to the veggies in the large covered baking pan or dish, and mix together thoroughly.
Cook in an oven at 350 degrees F. until the vegetables and rice are tender (about 1 to 1-1/2 hours). Remove from the oven every 15 minutes and mix well. The moisture from the veggies will be absorbed into the rice; however, add a little extra water, if necessary, to keep stuffing from drying out or burning, and to make sure that the rice is cooked and tender.
Enjoy as a side dish or as a stuffing for a pumpkin or squash.
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