• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Millet, Bulgur, and Chestnut Stuffing | Whole Living

  • 6servings

Add to MenuAdd to Calendar

Source: www.wholeliving.comReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B9
MineralsZinc, Copper, Natrium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 cup millet

  2. 1/2 cup bulgur

  3. 2 tablespoons extra-virgin olive oil

  4. 1/2 cup minced shallots (about 2 medium)

  5. 1/2 cup chopped celery (about 3 stalks)

  6. 2 garlic cloves, minced

  7. 11/2 cups chopped shiitake mushrooms

  8. 5 ounces jarred or vacuum-packed whole peeled chestnuts, halved (about 1 cup)

  9. 1 tablespoon chopped fresh sage

  10. 1 tablespoon fresh thyme

  11. 3 cups low-sodium chicken stock

  12. 3/4 cup dried cranberries (3 ounces)

  13. 1 teaspoon coarse salt

  14. 1/2 teaspoon freshly ground pepper

Instructions Jump to Ingredients ↑

  1. Cook millet and bulgur separately.

  2. Heat oil in a large saute pan over medium heat. Add shallots, celery, and garlic, and cook, stirring often, until tender, about 5 minutes. Add mushrooms, and cook, stirring often, until tender, about 5 minutes. Add chestnuts and herbs, and cook, stirring occasionally, for 3 minutes.

  3. Slowly add stock, scraping bottom of pan. Raise heat to medium-high, and simmer for 5 minutes. Stir in cranberries, and simmer for 3 minutes. Add the millet, bulgur, salt, and pepper, and cook, stirring, until heated through. Serve immediately, or cover and refrigerate for up to 1 day (bring to room temperature or warm gently over low heat before serving).

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback