Breadless Bounty Dressing
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 tbsp almond oil1 onion, finely diced2 celery stalks, diced1 medium carrot, diced1 cup white wine1 cup vegetable stock2 cups cooked buckwheat, cooled3 cups cooked wild rice, cooled1/4 cup slivered almonds1 cup dried cherries1/2 cup sultana raisins1/4 cup dried cranberries1 cup (about 5 oz) roughly chopped cooked chestnuts1/2 cup minced fresh parsley1/4 cup minced thyme1 sprig fresh rosemary, stripped
Preheat oven to 350F, grease a large, covered casserole.
In a large, nonstick pan heat almond oil.
Add onion, celery and carrot and cook over medium heat, stirring, until onion is translucent and vegetables are almost tender (about 10 minutes).
Stir in white wine and stock, increase heat and cook until reduced by half. Remove from heat.
Add buckwheat, rice, cherries, raisins, chestnuts, parsley, thyme and rosemary and stir well.
Pour into dish, cover and bake 30 minutes.
Uncover the dish, stir and bake 15 minutes longer.
Number of Servings: 10
Recipe submitted by SparkPeople user JO_JO_BA.
In a large, nonstick pan heat almond oil.
Add onion, celery and carrot and cook over medium heat, stirring, until onion is translucent and vegetables are almost tender (about 10 minutes).
Stir in white wine and stock, increase heat and cook until reduced by half. Remove from heat.
Add buckwheat, rice, cherries, raisins, chestnuts, parsley, thyme and rosemary and stir well.
Pour into dish, cover and bake 30 minutes.
Uncover the dish, stir and bake 15 minutes longer.
Number of Servings: 10
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 291.4
- Total Fat: 3.8 g
- Cholesterol: 0.0 mg
- Sodium: 119.9 mg
- Total Carbs: 54.9 g
- Dietary Fiber: 4.6 g
- Protein: 5.7 g
Member Reviews