Harvest Blend Rice Stuffing

Recipe Ingredients

1 1/2 cups	240g / 8.5oz	Short-grain rice (Kamut mix variety rice)
2 1/2 cups	592ml	Cold water
		Salt - to taste
4 cups	948ml	Chicken stock
1		Parsley sprig
1/2 teaspoon	2.5ml	Black peppercorns
1		Onion - chopped
3 1/2 tablespoons	52ml	Vegetable oil
1/4 cup	15g / 0.5oz	All-purpose flour
1		Celery rib - chopped
1/2 cup	118ml	Thinly-sliced scallion greens
		Cayenne - to taste
1 cup	237ml	Chopped boiled and shelled chestnuts

Recipe Instructions

In a heavy saucepan combine the rice, water, and salt to taste. Bring the water to a boil, reduce the heat to low, and cook the rice, covered, for 15 to 30 minutes, or until it is tender and the water is absorbed.

In a heavy skillet, combine the oil and the flour and cook the roux over moderately-low heat, stirring constantly, for 30 minutes, or until it is the color of milk chocolate. Add onion, and the celery and cook the mixture, stirring until the vegetables are softened. Add the stock, simmer the gravy for 30 minutes.

The rice and the gravy may be made 1 day in advance and kept covered and chilled. Let the rice return to room temperature before continuing with the stuffing.

In a large bowl combine well the rice, the gravy, the scallion greens, chopped chestnuts and salt to taste.

This recipe yields 6 servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9431) - from the TV FOOD - NETWORK

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