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Add a photoServings: 6
Ingredients
- 1 1/2 c. short-grain rice (Kamut mix variety rice)
- 2 1/2 c. cool water Salt to taste
- 4 c. chicken stock
- 1 x parsley sprig
- 1/2 tsp black peppercorns
- 1 x onion minced
- 3 1/2 Tbsp. vegetable oil
- 1/4 c. all-purpose flour
- 1 x celery rib minced
- 1/2 c. thinly-sliced scallion greens Cayenne to taste
- 1 c. minced boiled and shelled chestnuts
Directions
- In a heavy saucepan combine the rice, water, and salt to taste. Bring the water to a boil, reduce the heat to low, and cook the rice, covered, for 15 to 30 min, or possibly till it is tender and the water is absorbed.
- In a heavy skillet, combine the oil and the flour and cook the roux over moderately-low heat, stirring constantly, for 30 min, or possibly till it is the color of lowfat milk chocolate. Add in onion, and the celery and cook the mix, stirring till the vegetables are softened. Add in the stock, simmer the gravy for 30 min.
- The rice and the gravy may be made 1 day in advance and kept covered and chilled. Let the rice return to room temperature before continuing with the stuffing.
- In a large bowl combine well the rice, the gravy, the scallion greens, minced chestnuts and salt to taste.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 339g | |
| Recipe makes 6 servings | |
| Calories 348 | |
| Calories from Fat 83 | 24% |
| Total Fat 9.45g | 12% |
| Saturated Fat 0.93g | 4% |
| Trans Fat 0.21g | |
| Cholesterol 0mg | 0% |
| Sodium 365mg | 15% |
| Potassium 316mg | 9% |
| Total Carbs 56.65g | 15% |
| Dietary Fiber 3.8g | 13% |
| Sugars 7.14g | 5% |
| Protein 8.09g | 13% |
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