l started making this rice about 4 years ago and we absolutely love it for stuffing of poultry,especially Cornish game hens and roasting chickens. l also use it to stuff Winter squash. l think it tastes best in squash with thinner skin and drier flesh. It's also so much easier to serve & eat a thinner skin. Delicata, Acorn, Buttercup and pumpkins are my favorites. You can use any type of rice you like as well as other whole grains like quinoa, barley, farrow or wheat berries. Savoy cabbage does taste best, My next choice is Napa, Followed by regular green cabbage. Regular cabbage tends to have a stronger flavor, So l usually cut down the amout called for, by a third.
The really great thing about this dish is that it can be made at least 2 days in advance and re-heated with fantastic results. When planning a large dinner party or holiday gathering,it's easy to roast Squash, stuff and refrigerate until 30 minutes before serving time. Reheat With a foil covering @ 350 degrees for 30 minutes.
The next time you make whole grains, try making a double batch and freezing half of it, I was quite surprised there was no noticeable difference in texture or flavor.
l hope this finds you anticipating Thanksgiving and a new side dish for the autumn & winter!
Btw l created this post with a new "app" and writing with a Stylus, So I think the handwriting recognition has done a pretty darn good job.... considering the user!
4 cups whole grain rice or other grain, Cooked
6 Tablespoons Butter
l pound Savory cabbage, sliced thin
8 ounces mushrooms, shitake, Button, Chanterelle
2 cloves minced garlic
3 cups day old bread cut into 1/2 inch pieces ( Sourdough, farm bread, Italian is best)
1/2 to l cup chicken or Vegetable Stock
2 Tablespoons each fresh rosemary, thyme & parsley, finely chopped
Salt & Pepper to taste
In a large skillet over medium heat, melt better & saute Cabbage about 8 minutes until soft. Add Mushrooms & cook additional 5 minutes. Add bread cubes & cook a couple minutes until lightly browned. Add rice & stock & stir until well combined, Season to taste . Feel free to use any vegetables or even fruit that you like. We have found apple or pear cubes to be fantastic as well as roasted chestnuts & prunes or raisins.
The really great thing about this dish is that it can be made at least 2 days in advance and re-heated with fantastic results. When planning a large dinner party or holiday gathering,it's easy to roast Squash, stuff and refrigerate until 30 minutes before serving time. Reheat With a foil covering @ 350 degrees for 30 minutes.
The next time you make whole grains, try making a double batch and freezing half of it, I was quite surprised there was no noticeable difference in texture or flavor.
l hope this finds you anticipating Thanksgiving and a new side dish for the autumn & winter!
Btw l created this post with a new "app" and writing with a Stylus, So I think the handwriting recognition has done a pretty darn good job.... considering the user!
4 cups whole grain rice or other grain, Cooked
6 Tablespoons Butter
l pound Savory cabbage, sliced thin
8 ounces mushrooms, shitake, Button, Chanterelle
2 cloves minced garlic
3 cups day old bread cut into 1/2 inch pieces ( Sourdough, farm bread, Italian is best)
1/2 to l cup chicken or Vegetable Stock
2 Tablespoons each fresh rosemary, thyme & parsley, finely chopped
Salt & Pepper to taste
In a large skillet over medium heat, melt better & saute Cabbage about 8 minutes until soft. Add Mushrooms & cook additional 5 minutes. Add bread cubes & cook a couple minutes until lightly browned. Add rice & stock & stir until well combined, Season to taste . Feel free to use any vegetables or even fruit that you like. We have found apple or pear cubes to be fantastic as well as roasted chestnuts & prunes or raisins.
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