Black Rice Stuffing
3 Ounces Dried Cherries
2 Cups Port Wine
3 1/2 Cups Veggie Broth
1/2 Cup Black Rice (brown rice or wild rice will work)
1/2 Cup White Rice
1 Teaspoon Pepper
1 Onion, chopped
2 Celery Stalks, chopped
2 Cups Whole Wheat Breadcrumbs
1/4 Cup Earth Balance
3 Tablespoons Flour
1 Sprig Rosemary, chopped
2 Garlic Cloves, minced
1 Tablespoon Sea Salt
1. Combine cherries and port; let stand 1 hour. Drain, reserving wine.
2. Bring 2 cups broth, the rices, pepper, onion and celery to a boil in a medium saucepan. Cover, reduce heat and simmer for 30 minutes, until the rice is tender. Stir in breadcrumbs and cherries. The mixture will be dry.
3. Melt butter in a large saucepan over medium heat. Add the reserved port and 1 1/2 Cups broth. Whisk in the flour, stirring constantly. Add the rosemary, garlic and salt. Cook over medium heat for 5 minutes or until the sauce is thickened.
4. Pour the sauce over the rice mixture and mix well. Bake in a covered dish at 375 F for 45 minutes.
|After adding port sauce and ready to bake|
Goes well with Sauteed Brussels Sprouts.
Used a Borges Porto Tawny Port
Soundtrack Fantasia - I Believe