Difference between revisions of "Honey Walnut Dressing"
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* 2 tablespoons chopped fresh [[parsley]] (optional) | * 2 tablespoons chopped fresh [[parsley]] (optional) | ||
| − | == | + | == Procedures == |
# Cook [[onion]] and [[celery]] in [[butter]] in large skillet over medium heat until tender crisp. | # Cook [[onion]] and [[celery]] in [[butter]] in large skillet over medium heat until tender crisp. | ||
# Stir in [[rice]], [[raisins]], [[walnuts]], [[salt]], [[cinnamon]], [[pepper]], honey, [[lemon juice]] and [[parsley]]; cook until thoroughly heated. | # Stir in [[rice]], [[raisins]], [[walnuts]], [[salt]], [[cinnamon]], [[pepper]], honey, [[lemon juice]] and [[parsley]]; cook until thoroughly heated. | ||
Latest revision as of 16:13, 11 July 2012
Description
- Makes 6 servings
Ingredients
- ¾ cup chopped onion
- ¾ cup chopped celery
- 1 tablespoon butter or margarine
- 3 cups cooked rice (cooked in chicken broth)
- ½ cup raisins
- ½ cup walnuts, chopped
- ¼ teaspoon salt
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground black pepper
- 2 tablespoons honey
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh parsley (optional)
Procedures
- Cook onion and celery in butter in large skillet over medium heat until tender crisp.
- Stir in rice, raisins, walnuts, salt, cinnamon, pepper, honey, lemon juice and parsley; cook until thoroughly heated.
- Serve immediately or use as a stuffing for poultry or pork roast.
- Bake any remaining stuffing in covered baking dish at 375°F for 15 to 20 minutes.
