Apple Walnut Rice Stuffing Vegan Recipes

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APPLE WALNUT RICE STUFFING (VEGAN)

This is a recipe from a 1987 issue of Better Homes & Gardens, from a Tyson chicken ad. It's meant to be stuffing for cornish game hens but because I don't eat meat and poultry, this serves as a nice vegetarian side dish (non-vegans can use butter for a richer flavor.) This would be great for Thanksgiving, Christmas, or any other feast. I don't normally keep storebought wild rice on hand so I used 1/3 cup each brown rice, black rice, and long-grain yellow rice. The ingredients were listed in the ad but no actual instructions were...so my instructions pretty much work, I had to add the extra 2 TB oil for cooking the onion; it wasn't originally listed. I chose those two oils based on what was on hand and what I thought would have the most interesting flavors.

Provided by the80srule

Categories     < 4 Hours

Time 1h5m

Yield 4 , 4 serving(s)

Number Of Ingredients 9



Apple Walnut Rice Stuffing (Vegan) image

Steps:

  • Boil 2 cups of water in a large saucepan with a few shakes of table salt, and put the rice in it. Stir in the oil and cover, let cook on medium heat for 15-20 minutes or until an "al dente" texture.
  • While the rice is cooking, turn on another burner and sautee the chopped onion in 2 TB oil of your choice until somewhat translucent, about 15-20 minutes.
  • Turn the burners off to but leave the saucepan on with the rice and water. Fluff up with a wodden spoon or fork to evenly distribute the oil and you'll need the extra water too.
  • In a small bowl, combine the port and parsley.
  • Pour the sauteed onion, chopped celery, chopped apple, walnut bits, into the rice pan and mix.,
  • Pour on the port and parsley mixture, and blend well.
  • Turn the saucepan's burner back on, on medium-low heat, and cover again. Let cook another 8-10 minutes.
  • Uncover, fluff with a wooden spoon or fork, and let stand for 5 minutes prior to serving or stuffing.

Nutrition Facts : Calories 367, Fat 18.9, SaturatedFat 2.4, Sodium 13.3, Carbohydrate 43.6, Fiber 5, Sugar 9.9, Protein 7.5

1 cup wild rice
2 tablespoons sunflower oil (any oil of your choice works(for cooking the rice)
1 celery heart, minced (with leaves still on)
1 small white onion, finely chopped
2 tablespoons olive oil (any oil of your choice works(for sauteeing the onion)
1/4 cup chopped walnuts
2 mcintosh apples, cored and chopped
2 tablespoons port wine
1 teaspoon dried parsley

APPLE WALNUT STUFFING

Use this to stuff turkey,pork chops,lamb,chicken, any thing you want! This completes a holiday meal!

Provided by Sharon123

Categories     Apple

Time 1h

Yield 4 1/2 cups, 6 serving(s)

Number Of Ingredients 14



Apple Walnut Stuffing image

Steps:

  • Melt butter in a small skillet over medium-high heat; add onion and celery, and cook, stirring constantly, until tender.
  • Combine apples, bread cubes, and next 4 ingredients in a large bowl; stir in vegetable mixture, egg, and remaining ingredients.
  • Spoon into a lightly greased 11x7x1 1/2-inch baking dish.
  • Bake at 350* for 30 minutes.
  • Yield: 6 servings (4 1/2 cups).

1/3 cup butter or 1/3 cup margarine
1 large onion, finely chopped
2 stalks celery, finely chopped
1 cup chopped red baking apple
1 cup chopped green cooking apple
2 cups soft bread cubes or 2 cups whole wheat bread cubes, toasted
1 cup chopped walnuts
2 tablespoons dried whole-leaf sage
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1 large egg, beaten
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper

WILD RICE STUFFING WITH APPLES, PECANS AND CRANBERRIES

Like many Thanksgiving dishes, this pilaf combines sweet and savory foods. Apples and cranberries are high in phenolic acids, which are believed to have antioxidant properties.

Provided by Martha Rose Shulman

Time 3h

Yield Makes about 8 cups, serving 12 to 16

Number Of Ingredients 13



Wild Rice Stuffing With Apples, Pecans and Cranberries image

Steps:

  • Combine the wild rice with 4 1/2 cups stock or water in one saucepan and the brown rice with 1 1/2 cups stock or water in another smaller saucepan. Add salt to taste and bring to a boil. Reduce the heat, cover and simmer the brown rice for 35 to 40 minutes, until the rice is tender and all of the liquid has been absorbed. Turn off the heat, place a clean kitchen towel over the pot and return the lid. Let sit for 10 to 15 minutes. Simmer the wild rice for 40 to 50 minutes, until the grains have begun to splay. Drain through a strainer if there is liquid in the pot, and return to the pot. Place a clean kitchen towel over the pot and return the lid. Let sit for 10 to 15 minutes.
  • While the grains are cooking, prepare the remaining ingredients. Heat the oil over medium heat in a large, heavy skillet and add the onion. Cook, stirring often, until the onion begins to soften, about 3 minutes. Add the celery and a generous pinch of salt, and continue to cook until the onion is completely tender, another 3 to 4 minutes. Stir in the garlic and cook, stirring, until it is fragrant, another 30 to 60 seconds. Remove from the heat and transfer to a large bowl. Add the cooked grains and stir together.
  • Return the skillet to the stove and heat over medium-high heat. Add the butter, and when the foam subsides add the apples. Cook, stirring or tossing in the pan, until lightly colored, about 5 minutes. Remove from the heat and add to the bowl with the grains. Add the remaining ingredients and stir together. Season to taste with salt and pepper. Transfer to a lightly oiled or buttered baking dish and cover with foil.
  • Warm the stuffing in a 325-degree oven for 20 to 30 minutes before serving.

Nutrition Facts : @context http, Calories 161, UnsaturatedFat 3 grams, Carbohydrate 29 grams, Fat 4 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 405 milligrams, Sugar 6 grams, TransFat 0 grams

1 1/2 cups wild rice
3/4 cup short-grain brown rice
6 cups vegetable stock or water
Salt to taste
1 tablespoon extra virgin olive oil
1 small or medium onion, finely chopped
1 cup diced celery
2 garlic cloves, minced (optional)
1 tablespoon butter
2 apples, cored and cut in 1/2-inch dice
1/3 cup lightly toasted pecans, coarsely chopped
2 tablespoons finely chopped fresh sage
1/3 cup dried cranberries

APPLE-WALNUT STUFFING

Provided by Nancy Arum

Categories     casseroles, side dish

Time 45m

Number Of Ingredients 14



Apple-Walnut Stuffing image

Steps:

  • Saute onions and celery in butter or oil until soft. Transfer to large bowl.
  • Moisten bread with broth and add to sauteed vegetables.
  • Add remaining ingredients and mix well.
  • Transfer to casserole and bake 35 minutes at 350 degrees.

Nutrition Facts : @context http, Calories 234, UnsaturatedFat 10 grams, Carbohydrate 22 grams, Fat 14 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 318 milligrams, Sugar 6 grams, TransFat 0 grams

1 cup onion, chopped
1/2 cup celery, chopped
1 tablespoon butter or oil
5-6 cups bread, cubed
1 cup chicken broth
1 1/2 cups apples, peeled and diced
1 cup cooked pastrami (approximately 1/3 pound), chopped coarsely
1 cup walnuts, chopped
1/4 cup parsley, chopped
2 eggs, beaten
1 teaspoon sage, optional
1/2 teaspoon thyme, optional
1/2 teaspoon salt
1/2 teaspoon pepper

CELERY, APPLE AND WALNUT STUFFING

Provided by Moira Hodgson

Categories     side dish

Time 20m

Yield enough stuffing for a 12-pound turkey

Number Of Ingredients 13



Celery, Apple And Walnut Stuffing image

Steps:

  • Soften the onions and the apples with the garlic, celery and thyme in four tablespoons butter.
  • In a separate pan, brown the giblets in the remaining tablespoon butter. Remove the liver and add the stock. Simmer over low heat for 45 minutes, or until the heart and gizzard are tender. Reserve the cooking liquid. Dice the heart, gizzard and liver and set aside.
  • Place the bread crumbs in a large bowl. Add the onion-celery mixture and the giblets. Add the walnuts, parsley and sage and add enough stock to moisten the stuffing. Season to taste with salt and pepper.

2 cups yellow onions, diced
4 apples, diced
2 cloves garlic, minced
2 cups celery, diced
1 tablespoon fresh thyme, chopped, or 1/4 teaspoon dried thyme
5 tablespoons unsalted butter
Turkey heart, liver and gizzard, trimmed
2 cups chicken or turkey stock
10 cups fresh white bread crumbs
1 1/2 cups walnut meats, lightly toasted and chopped
4 tablespoons chopped parsley
2 tablespoons chopped sage
Coarse salt and freshly ground pepper to taste

APPLE WALNUT STUFFING

Make and share this Apple Walnut Stuffing recipe from Food.com.

Provided by Little Old Me

Categories     Apple

Time 5m

Yield 1 serving(s)

Number Of Ingredients 3



Apple Walnut Stuffing image

Steps:

  • Mix!

Nutrition Facts : Calories 1119.8, Fat 97.9, SaturatedFat 41, Cholesterol 187.1, Sodium 507.4, Carbohydrate 50.7, Fiber 10.5, Sugar 30.5, Protein 22.5

2 chopped golden delicious apples (Makes about 2 cups)
6 ounces softened cream cheese
1/2 cup naked walnuts (Shelled *S*)

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