Earthy Delights Recipe
http://www.earthy.com/
Harvest Blend Rice StuffingThis recipe was adapted from one found in Gourmet Magazine. It can be used to stuff poultry, or it can be heated in an oven in a covered casserole. Like most stuffings, though, it is at its finest when used to stuff a bird. It will absorb juices, and lend a flavor of its own to the poultry.
Ingredients:
2½ cups cold water
4 cups chicken stock
1½ cups Kamut
1 sprig fresh parsley, chopped
1 onion, chopped
3½ tablespoons vegetable oil
¼ cup all-purpose flour
1 rib celery, chopped in ¼ inch pieces
½ cup sliced scallion greens
Cayenne pepper to taste
1 cup chopped roasted fresh chestnuts
Preparation:
Using a heavy saucepan, combine the Kamut, water, and salt to taste. Boil the water, reduce heat, and cook the Kamut over low heat, covered, for about 20-30 minutes, or until all the water is absorbed and the Kamut is tender.
In a heavy skillet, mix the oil and the flour, stirring rapidly over low to medium-low heat to blend into a roux. Continue to stir and cook the roux for about 30 minutes, until it is about the color of milk chocolate.
Add the chopped onion, parsley, and celery and continue to cook, stirring, until the vegetables become soft.
Add the chicken stock and simmer for about 30 minutes. In a large bowl, combine the Kamut, the gravy, the scallion greens, and the chestnuts. Salt to taste.
Directions:
This recipe was adapted from one found in Gourmet Magazine. It can be used to stuff poultry, or it can be heated in an oven in a covered casserole. Like most stuffings, though, it is at its finest when used to stuff a bird. It will absorb juices, and lend a flavor of its own to the poultry.