Rice Stuffing

by My Persian Kitchen on November 18, 2009

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Persian Thanksgiving Side Dishes: Recipe 2

I present to you the second side dish for this year’s Thanksgiving.  The inspiration for this stuffing came from a couple of different places. A few years back an Armenian friend told me that her mom used rice in her stuffing. That grabbed my attention immediately as it sounded different than the stuffing that people usually use for Thanksgiving. The other inspiration came from a recipe that I came across in 2004 on the Food Network website.

I ended up experimenting a bit, subtracted a few ingredients and adding basmati rice…the result is what you see below. I have to be honest with you, it taste a million times better when it is stuffed in the turkey. There is  something magical that happens when the turkey juices find their way into the stuffing.  Nevertheless, it is also good if you just bake it on its own. This is a mild tasting stuffing, but I like it because it is a nice combination of flavors. I think that he pomegranate paste and goat cheese come together. I also like the fact that it can be easily turned into a vegetarian dish by using vegetable broth.

1/2 cup basmati rice

1/4 cup wild rice

1 onion

3-4 cloves of garlic

2 carrots

2 celery stalks

3/4  cup chicken broth (vegetarians please use veggie broth)

1 tbsp fine chopped thyme

2-3 tbsp fine chopped parsley

5 tbsp pomegranate paste

6 oz goat cheese

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Cook wild rice according to package instructions.  I boiled 1 1/2 cups of water. Added salt, and the rice, and cooked on medium for 45 minutes. For Basmati rice cook with with 1 cup of water for about 15 minutes. Make sure to add salt.  Once both rices are cooked drain water.

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These are the flavor ingredients.

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Small dice garlic, onion, carrots, and celery.

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Saute in olive oil until onion turns translucent.  Add salt and pepper and stock, cover and cook for 10 minutes longer.

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If your celery has leave, by all means, fine chop and add to the pan.

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Add the two different types of rice and mix well.

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Fine chop your herbs.

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Place ingredients in a bowl.  Add pomegranate paste and mix well.

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Add goat cheese and herbs.  Mix until all is well incorporated. If the mixture is too dry warm up more broth add to it. The goat cheese should melt easily since all ingredients are hot. Check seasoning and if necessary add more salt.

At this point you can load the stuffing in the bird or if you want to serve it on the side follow the steps below.

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Spay an oven safe dish with cooking spray.

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Load stuffing in the dish.  Add pieces of goat cheese on top.

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Bake at 350° for 30 minutes.   The top portion should be a bit on the dry side, while the inside should be nice and moist.

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{ 5 comments… read them below or add one }

Maninas November 20, 2009 at 9:14 am

mmm that sounds lovely!

Maryam November 20, 2009 at 11:03 am

hi,

i’m not a big fan of stuffing or turkey. but i liked the pumpkin khorest , the previous post. I’m thinking to make it chicken. Does it have a sweet taste?
by the way, have you ever made the “spinage khorest with dry plum” it’s good for this season. Try it.
Love your weblog
have a great thanksgiving holiday.

My Persian Kitchen November 20, 2009 at 1:34 pm

Maninas, it was good! :)

Maryam, I do like turkey and stuffing, depending on who makes it though!! I am slightly particular about them both because I can’t stand a dry turkey or a dry stuffing for that matter. No, I would not say that the pumpkin khoresht was sweet. You can make it sweet by adding sugar. It has a very delicate taste. I would definitely try it out with chicken, I’m sure it will taste really good with chicken as well. I don’t think I have ever had the spinach and dried plums khoresht, but I have heard of it.

Judy December 5, 2011 at 7:51 am

Hi…I want to make the rice stuffing with goat cheese and wondered if it could be made a day ahead and refrigerated overnight?
Thanks…

My Persian Kitchen December 6, 2011 at 4:39 pm

Judy, it sure can be made ahead and the heated the following day.

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