MIXED-GRAIN STUFFING
Who says stuffing has to be bread-based? Here, wheatberries and millet are dressed up with two types of mushrooms, Middle Eastern spices, and for a pop of sweetness, golden raisins. It's used both to fill Roasted Acorn Squash for a hearty vegetarian main dish and to accompany Roasted Turkey Rubbed with Coriander, Black Pepper, and Fennel.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 1h40m
Yield Makes 8 cups
Number Of Ingredients 16
Steps:
- Soak wheatberries in cold water overnight in the refrigerator (or place in a pot, cover with water by 1 inch, and bring to a boil; then remove from heat and let stand 1 hour). Drain; set aside.
- Heat oil in a large straight-sided skillet over high. Add onion, garlic, 2 teaspoons salt, and 1/2 teaspoon pepper and cook, stirring occasionally, until onion is translucent and golden around the edges, 5 to 6 minutes. Add cumin and coriander and cook until fragrant, about 30 seconds. Add mushrooms and cook, stirring, until liquid evaporates and mushrooms begin to brown, 7 to 9 minutes. Add wheatberries; toss to coat.
- Add broth, 1 cup water, and saffron; bring to a boil. Cover, reduce heat, and simmer until wheatberries are tender but retain some bite, about 1 hour. Stir in millet (if pan seems dry, add 1/2 cup water) and cook, covered, until grains are tender, 30 to 40 minutes. Remove from heat. Stir in raisins, lemon and orange zests and juices, and parsley; season with salt and pepper. Stuffing can be made ahead and refrigerated in an airtight container up to 3 days.
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Irfansak47king irfanali
[email protected]This stuffing is a must-try! It's so flavorful and moist, and the wild rice adds a unique touch.
Clareatha
[email protected]This is the best stuffing recipe I've ever tried. It's so flavorful and moist, and the wild rice adds a unique touch.
okara king ak 47 king
[email protected]I love this stuffing! It's so easy to make and it always turns out perfect.
mora duvall
[email protected]This stuffing is the perfect combination of flavors and textures. It's a must-have for any holiday meal.
HeJa SOL
[email protected]This stuffing is a must-try! It's so flavorful and moist, and the wild rice adds a unique touch.
Gary Hatigeva
[email protected]I've been making this stuffing recipe for years and it's always a hit. It's the perfect side dish for any holiday meal.
Lailati Azzgar
[email protected]This stuffing is so easy to make and it always turns out perfect. I love the combination of grains and the herbs.
kim______noureen
[email protected]I made this stuffing for Thanksgiving dinner and it was a huge hit! Everyone loved the unique flavor and texture.
CHARLES Poole
[email protected]This stuffing is a must-try! It's so flavorful and moist, and the wild rice adds a unique touch.
Amine Alahian
[email protected]I've been making this stuffing recipe for years and it's always a favorite. It's the perfect side dish for any holiday meal.
M.G.T
[email protected]This is the best stuffing recipe I've ever tried. It's so easy to make and it always turns out perfect.
ashok chaudary
[email protected]I made this stuffing for Christmas dinner and it was a huge hit! Everyone raved about it.
Xam Sentongo
[email protected]This stuffing is so moist and flavorful. I love the combination of grains and the herbs.
LUCIFER GAMINGE
[email protected]I was a bit skeptical about using wild rice in stuffing, but I was pleasantly surprised. It added a really nice flavor and texture.
LivingForGod AndCountry DeMott
[email protected]This is my go-to stuffing recipe. It's easy to make and always delicious.
Waqasali Viki
[email protected]I've made this stuffing recipe several times and it always turns out perfect. It's the perfect combination of flavors and textures.
Usman AIl
[email protected]I made this stuffing for a potluck and it was a big success! Everyone loved it.
Suliman Mutaz
[email protected]This mixed grain stuffing recipe was a hit at our Thanksgiving dinner! It was flavorful and moist, and the wild rice added a nice nutty flavor. I would definitely make this again.