 |
Sour Cream Rice Stuffing
from the kitchen of Katharine Miller
1 ½ tablespoons butter
1½ tablespoons oil
½ cup onions, chopped
⅓ cup celery, chopped
3 cloves garlic, minced
¾ cup chopped mushrooms
¼ cup almonds, sliced
1 ½ cups cooked brown rice
¼ cup sour cream
¼ cup Parmesan cheese
1½ tablespoons wheat germ
½ teaspoon sea salt
1 teaspoon thyme
¼ teaspoon garlic powder
1 teaspoon parsley, chopped
Preheat oven to 350° F
Select a medium size pumpkin that will hold
4 cups of stuffing.
Cut off the top of the pumpkin. Scrape out
seeds and stringy pulp. Brush the inside with
oil and bake for approximately 20 minutes.
Make the stuffing in a large skillet with butter
and oil. Sauté the onions, celery and garlic until
tender. When almost done add mushrooms and
almonds, stir and cook one more minute.
Remove from heat. Add the cooked rice. Mix
together the sour
cream, Parmesan, spices
and herbs. Add to the rice mixture.
Fill the pumpkin with stuffing, replace lid and bake
an additional 20 minutes.
When serving, scoop out bits of the cooked pumpkin
from the shell along with the stuffing.
|
Return to:
|
