Grandma’s Walnut Rice Stuffing

This Thanksgiving stuffing is a crunchy, vegetable-filled take on the classic, which will impress your guests this holiday...
Grandma’s Walnut Rice Stuffing

This photo is courtesy of Marissa Hermer.

This Thanksgiving stuffing is a crunchy, vegetable-filled take on the classic, which will impress your guests this holiday season. This tasty stuffing is brought to us by Marissa Hermer to help make our Thanksgivings even more delicious.

Ingredients

  • 2 Cups diced celery
  • 1 larged chopped onion
  • 1/2 Cup butter
  • 2 Cups brown rice
  • 1 handful of button muhrooms
  • 1/2 Cup celery leaves chopped
  • 2 chicken bouillon cubes
  • 4 1/2 Cups of water
  • 2 Teaspoons salt
  • 1 1/2 Cup poultry seasoning
  • 1/4 Teaspoon pepper
  • 1 Cup coarsely chopped walnuts

Directions

Chop the celery and onion, and sauté in butter in a large saucepan. Stir in the rice and sauté slowly, stirring often for roughly 10 minutes, or until the rice is golden and the vegetables are soft.

Cut the mushrooms in half and stir in with the celery leaves, bouillon cubes, water (pour ½ cup at a time as you might not need full 2 cups), and seasoning. Bring to a boil and keep stirring until the bouillon cubes have dissolved.

Cover the saucepan and reduce heat to a simmer and add in the chopped walnuts. Leave your stuffing on a low heat for 20 minutes until the rice has absorbed the liquid and it has softened.

Walnut Shopping Tip

Whenever possible, purchase whole, not presliced or chopped nuts. They have a longer shelf life.

Walnut Cooking Tip

Toasting your nuts helps release essential oils and intensifies their flavor.