Can be used to stuff fowl or vegetables like bell peppers, cabbage leaves, onions, eggplant, or winter squash.
Cooking Instructions:
- 1/2 cup Black Japonica™ cooked according to package directions
- 6 slices of bread 3 white 3 black (or rye) toasted and cubed or torn
- 1 med chopped onion
- 3 celery sticks chopped
- 3 c Chicken broth celery tops chopped
- 2 eggs
- 1 tsp ground rubbed sage
In
a sauce pan pre-cook the onion and celery in the broth until soft. Beat 2
eggs and sage in a large bowl. Add bread onions and mix with eggs. Add
liquid and cooked rice mix until blended. Put stuffing in buttered
casserole dish and bake until brown at 350. Makes 6 servings.