Nouna’s Greek Rice Stuffing
Difficulty Level: Intermediate
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Prep Time:15 Minutes
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Cook Time:PT1H15M1 Hour
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Yield:6-8 Servings
Ingredients
- Olive oil
- 2 large yellow onions, chopped
- 2 cups chopped celery
- Salt and pepper
- 2 pounds extra lean ground beef
- ¾ cup chopped parsley
- ¾ cup slivered almonds (or chopped walnuts)
- ¾ cup pine nuts
- ¾ cup raisins
- ¾ cup chopped chestnuts (cooked and peeled), optional
- Pinch of cinnamon, to taste (about 1/8 -1/2 teaspoon)
- 1 ⅓ cups parboiled white rice
- 2 tablespoons butter
- 3 cups chicken broth, divided
- Olive oil
- 2 large yellow onions, chopped
- 473.18ml chopped celery
- Salt and pepper
- 907.18g extra lean ground beef
- 177.44ml chopped parsley
- 177.44ml slivered almonds (or chopped walnuts)
- 177.44ml pine nuts
- 177.44ml raisins
- 177.44ml chopped chestnuts (cooked and peeled), optional
- Pinch of cinnamon, to taste (about 1/8 -1/2 teaspoon)
- 315.45ml parboiled white rice
- 25.56g butter
- 709.76ml chicken broth, divided
Try something new this holiday season! This traditional Greek stuffing “yemisi”, will impress your guests with its sweet and savory flavors. An added bonus, your gluten free guests will LOVE you!
Preparation
STEP 1
Heat a large sauté pan to medium heat. Lightly coat with olive oil and cook onions and celery until tender and lightly browned. Season with salt and pepper.
STEP 2
Add ground meat. Cook thoroughly until browned.
STEP 3
Add parsley and cook another minute or two.
STEP 4
Add pine nuts, almonds (or walnuts), chestnuts, raisins, and cinnamon. Stir to mix. Season with salt and pepper to taste.
STEP 5
Add rice, butter and 1 ½ cups chicken broth. Cover and simmer for 10-15 minutes. (At this point you can cool stuffing and refrigerate to use next day).
STEP 6
Preheat oven to 350°F.
STEP 7
Transfer your stuffing to a buttered casserole dish. Add a little more broth for moisture (up to 1 ½ cups, closer to the full amount if stuffing has been refrigerated). Cover with foil and heat in oven for about 30 minutes.
Options
This stuffing does not only work as a side dish with turkey. You can use it for stuffing game hens (much easier to cook safely stuffed) or even a whole chicken. Always be sure to use your kitchen thermometers and see 165°F!
This stuffing can also be used for baked stuffed peppers or tomatoes or simply eaten on its own!
To Boil Chestnuts: Put a slit in each chestnut (pierce thru 1/8 inch). Put in a small pot of water and bring to a boil. Lower heat and cook for 15-20 minutes until fork tender.