Saturday, November 17, 2012

Skillet Rice Stuffing

Stuffing was once a holiday dish that I could take or leave.  It just wasn't my cup of tea.
 
But one year, when my extended family gathered for Thanksgiving, the dish allotted to me to bring was a stuffing-esque dish that was Pickle-friendly.  This is what I came up with.  The flavors and seasonings of stuffing are there, but the wheat is not.
 
This is now a dish that the Pickles and I love with holiday meals!  Ok, we now love it for any meal, and it even works well as a main dish if you throw in some cooked turkey or chicken!
 
 



Skillet Rice Stuffing

4 Tbsp. olive oil, divided
2 onions
2 stalks celery
2 cups sliced mushrooms
1/4 cup fresh parsley leaves
1 tsp. dried thyme leaves
1 tsp. dried sage, rubbed
3/4 tsp. salt
1/4-1/2 tsp. black pepper
2 cup basmati rice
2 cups chicken broth/stock
2 cups water

In a large skillet, heat 3 Tbsp. olive oil and saute onion and celery until onions begin to soften, about 5 minutes.  Add mushrooms and cook until mushrooms, onions and celery are soft.

Add thyme, sage, salt and pepper and stir to combine and allow flavors to heat and mingle about 2 minutes.  Remove mixture to a plate and set aside.

In skillet, add last Tbsp. of olive oil, add rice stirring until it begins to lightly tan.  Remove from heat and carefully add liquids.  Return to heat and stir in onion/celery mixture and parsley.  Bring mixture to a boil, cover and reduce heat and simmer for 8 minutes** or until rice is cooked.

Remove from heat and serve.

**If using a different variety of rice, adjust cooking time to correlate.

2 comments:

  1. Perfect timing...I was just getting ready to make this today and was trying to interpret the patched together directions I had previously for your recipe. Now it's all in one spot!

    LK

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    Replies
    1. Yay! So glad it was there when you needed it!

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