Holiday Lentil Stuffing
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|Ingredients:||Make 1 1/2 quarts, approximately 9 servings|
This stuffing is especially good when cooked inside a Thanksgiving turkey or plump roasting chicken.
1 cup dry USA lentil, rinsed
5 cups water
2 teaspoons salt
1 cup wild rice, rinsed
2 tablespoons olive oil
1 medium onion, finely chopped
2 celery stalk, finely chopped
4 cloves garlic, minced or pressed through a garlic press
2 teaspoons dried sage
2 medium potatoes, boiled and mashed
1/2 cup chopped walnuts
1/4 cup whole wheat bread crumbs
3 tablespoons balsamic vinegar
Salt and freshly ground black pepper, to taste
|Instructions:||1. In a medium saucepan, combine lentils, 2 cups water, and 1 teaspoon salt and bring to a boil. Reduce heat, cover, and simmer until lentils are tender, about 20 to 25 minutes. Drain and set aside.|
2. Meanwhile, in another medium saucepan combine wild rice, 3 cups water, and 1 teaspoon salt and bring to a boil. Cover and boil for 10 minutes. Reduce heat and simmer until tender, about 50 minutes more. Drain and set aside.
3. In a medium skillet, cook onions and celery in olive oil until the onion is translucent. Add garlic and sage and cook 1 minute longer. Add potatoes and mix well.
4. In a large bowl, combine lentils, wild rice, onion mixture, walnuts, bread crumbs, vinegar, and salt and pepper and mix well. It is ready to stuff into the bird of your choice.
5. Variation: Bake stuffing covered, in a 350°F oven for 30 minutes.
|Prep Time:|| > 120|
|Cook Time:|| > 120|