RFCJ RECIPE ARCHIVE
Posted by : Lita Lotzkar KC: Brown Rice and Sage Dressing - meat
Who says that dressing has to be stuffed into the turkey? You can cook it separately--it's easier, and much lower in fat. Don't be tempted to omit the mushrooms, as they really make this dish. Serve with turkey or chicken. 2 tablespoons oil 1 large onion, chopped 3 carrots, sliced 1 stalk celery, sliced 4 or 5 mushrooms, sliced 1 cup brown rice 1/4 cup raisins 1 teaspoon sage 1/2 teaspoon thyme 1/2 teaspoon salt dash of pepper 1 tablespoon chopped parsley or 1 teaspoon dried parsley 2 1/2 cups chicken broth or 2 1/2 cups water plus 3 teaspoons chicken-flavor soup powder Heat oil in a heavy pot that has a tight cover. Add onion, carrots, celery and mushrooms. Cook and stir over medium heat until onion starts to brown. Add rice and stir over medium heat for 1 or 2 minutes more. Add all other ingredients. Heat to boiling. Turn heat to low, cover pot and simmer without stirring for about 45 to 50 minutes, until rice is tender. Remove from heat and allow to stand, covered, without stirring, for 5 to 10 minutes. Fluff with fork and serve. Serves eight.
