Even though I can make a damn fine stuffing, it's not my favorite thing to eat. It's something about soggy bread. Especially if you give me the choice between a baguette and rice, I'd say you can have your dough.
Now. I know you might want to say I've committed fraud calling this stuffing. After all, there's no bread. But here's a fun fact: stuffing is ... well stuff ... you put in meat before cooking. I bet this would taste amazing in a bird! If it makes you feel better, you can call this some sort of salad. Whatever you decide, I just call it delicious.
Like with most of my recipes, I like them more on the simple side to make but finishes as an impressive dish. Toasting the walnuts and adding nutmeg is what sent this bowl of goodness to celebration status. In fact, make this when it's not the holidays, and you'll see how quickly your kitchen turned into Thanksgiving in April.
Brown Rice Stuffing with Nutmeg, Apple,
and Toasted Walnuts
2 cups uncooked brown rice
3 cups vegetable stock (optional, can use water instead)
2 large Honeycrisp apples
1 cup shelled walnuts
½ cup chopped parsley
3 TBSP olive oil
1 TBSP nutmeg
1 tsp salt
1 tsp black pepper
- Cook the rice in a rice cooker using the vegetable stock instead of water.
- Rough chop the walnuts, parsley, and apples into small pieces.
- In a medium pan, toast the walnuts for about 5-8 minutes or until there's dark coloring.
- Put the cooked brown rice in a bowl and drizzle olive oil over it to separate the grains. Mix in the salt and black pepper, and continue to gently mix around to cool the rice down. In another bowl, add the nutmeg to the chopped apples, walnuts, and parsley. Mix until incorporated.
- Once the rice has cooled down, mix everything together. Serve at room temperature.