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Add a photoMy father always made this at special occasions and we loved it, but as time went on, I had to tweak it for my family. No more liver and gizzard in the recipe. It is a great vegetarian option as well, I still make it for Thanksgiving and it's a hit with the extended family
Ingredientes
- 3 Tbs Olive oil
- 1 Large onion chopped
- 1 Granny Smith Apple chopped
- 4 stalk celery chopped
- 1/4 Cup pine nuts
- 1/2 Cup walnuts
- 1/2 Cup almonds
- 1/2 Cup Chestnuts
- 1/2 Cup raisins
- 3 Tsp cinnamon
- 1 Cup Uncle Ben's rice
- 3 Cups Vegetable Broth - Chicken broth can be used as well
Direcciones
- I heavy pot pour olive oil, saute onion and celery until softened, add apple, and all the nuts, add rice and coat everything with the olive oil simmering at a very low temperature,
- Add broth, raisins and cinnamon, simmer for 20 minutes stirring occasionally.
- If more broth is needed add, after 20 minutes, place a lid on the pot, turn off heat and allow stuffing to sit about 10 minutes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 137g | |
| Recipe makes 12 servings | |
| Calories 182 | |
| Calories from Fat 63 | 35% |
| Total Fat 7.39g | 9% |
| Saturated Fat 0.84g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 247mg | 10% |
| Potassium 215mg | 6% |
| Total Carbs 27.61g | 7% |
| Dietary Fiber 1.9g | 6% |
| Sugars 6.91g | 5% |
| Protein 2.7g | 4% |
