Festive Rice Stuffing

• From: Delicious Living Magazine

Ingredients

• 1 1/2 cups Wehani or rice blend

• 3 cups water

• 3/4 tsp salt

• 2 tsp canola oil

• 1 cup diced onion

• 1 tsp minced garlic

• 1/4 cup diced celery

• 2 1/2 cups sliced mushrooms

• 2 Tbs medium curry powder

• 1/4 cup apple juice

• 1/2 cup raisins

• 1 1/2 cups diced Granny Smith apple

The tastes of tart green apples and sweet raisins complement the undertone of curry in this versatile stuffing. Use Wehani rice or any unseasoned rice blend.

Directions

• Rinse rice and let drain. Bring water and salt to a boil in a medium saucepan. Stir in rice, cover, and return to a boil. Reduce heat to a simmer and cook until all the liquid is absorbed and the rice is tender. Transfer the cooked rice to a strainer and rinse quickly with cold water to stop cooking. Drain the rice thoroughly, then transfer to a mixing bowl.
• As the rice cooks, heat oil in a small skillet until hot but not smoking. Add onion and toss to coat with oil. Cook, stirring constantly for 1 minute. Reduce heat and continue to cook, stirring often, until onion is soft, about 8 minutes.
• Raise heat to medium. Add garlic, celery, mushrooms, and curry. Continue to cook, stirring frequently, until mushrooms have softened, about 8 minutes. Stir in apple juice and cook just to blend.
• Add the mushroom mixture along with the raisins and apples to the rice and stir to combine. Reheat stuffing in a 350°F (175°C) oven for 20 minutes before serving.
• Serve the rice as a side dish or as a stuffing for bell peppers, prebaked winter squash, or eggplant.