Wild Rice & Bulgur Stuffing
From EatingWell: November/December 1992
A departure from classic bread-based stuffing, this recipe can also be served as an accompaniment to game.
- 1 1/2 teaspoons canola oil
- 3 stalks celery, chopped
- 2 onions, chopped
- 2 cloves garlic, finely chopped
- 1 cup wild rice
- 3 cups reduced-sodium chicken broth
- 1/2 teaspoon salt
- 1 cup bulgur, (see Note)
- 2 cups water
- 1/2 cup pecans
- 1 cup golden raisins
- 1/2 cup chopped fresh parsley
- Freshly ground pepper to taste
- Heat oil in a heavy saucepan over medium heat. Add celery, onions and garlic; sauté for about 5 minutes, or until softened. Stir in wild rice. Add broth and salt and bring to a boil. Reduce heat to low, cover and simmer for 40 to 45 minutes, or until the rice is tender and the liquid has been absorbed.
- Meanwhile, place bulgur and water in a bowl. Let soak for 30 minutes.
- Preheat oven to 350°F. Spread pecans on a baking sheet and bake for about 10 minutes, or until fragrant. Let cool and chop coarsely.
- Place raisins in a small saucepan, cover with water and bring to a boil. Reduce heat to low and simmer for 5 minutes. Drain and set aside.
- Stir the soaked bulgur, pecans, raisins and parsley into the cooked wild rice. Season with salt and pepper. Let cool completely before stuffing.
Tips & Notes
- Note: Bulgur is made by parboiling, drying and coarsely grinding or cracking wheat berries. Don't confuse bulgur with cracked wheat, which is simply that—cracked wheat. Since the parboiling step is skipped, cracked wheat must be cooked for up to an hour whereas bulgur simply needs a quick soak in hot water for most uses. Look for it in the natural-foods section of large supermarkets, near other grains, or online at kalustyans.com, lebaneseproducts.com.
Per serving: 279 calories; 7 g fat (1 g sat, 3 g mono); 2 mg cholesterol; 50 g carbohydrates; 0 g added sugars; 9 g protein; 7 g fiber; 221 mg sodium; 438 mg potassium.
Nutrition Bonus: Magnesium (18% daily value), Vitamin C (16% dv).
Carbohydrate Servings: 3
Exchanges: 2 starch, 1 fruit, 1 1/2 fat
More From EatingWell
If you work out in the morning, refuel with one of these...
Our healthy Labor Day recipes are a delicious way to...
One-pot recipes are the perfect solution for easy weeknight...
Our healthy stir-fry recipes are full of fiber-rich...
Packed with a bounty of nutrients as well as fiber, green...
Store-bought packaged foods can make cooking or baking easier...
Whether grilled, seared, broiled, baked or made into burgers...
Whether you’re roasting beets, serving them sliced on a salad...
Celebrate summer with our summer dessert recipes made with...In the dog days of summer, you don’t have to turn on your stove...
When summer tomatoes from backyard gardens and farmstands hit...
In celebration of EatingWell's 10th anniversary we picked our...
These easy weeknight suppers are inspired by the bountiful...
Take advantage of summer's bounty of fresh produce with these...
Muffin tins are great for making more than just muffins,...
Use your charcoal grill or gas grill for more than just...
- Ease of Preparation
- Total Time
- More than 1 hour
- 8 or more
- Type of Dish
- Side dish, grain
- November/December 1992