Day 362 Black Rice Stuffing

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.

Port Sauce

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