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Rice Stuffing
Rice Stuffing
Ingredients
- 2 cups cooked brown rice
- 1 cups sprouted grain bread, cubed
- ¾ cup hulled sunflower seeds
- ½ -1 cup butter and/or turkey fat
- 1 cup celery, chopped
- ½ cup onion, chopped
- ¼ cup sliced carrots (optional)
- ¼ cup sliced zucchini (optional)
- 1 tbsp poultry seasoning
- Salt and pepper to taste
Directions
Warm celery and onion (carrots and zucchini) in butter until golden. Toss remaining ingredients with the butter and vegetables. Season to taste. Place in casserole in a warm oven. (It is not necessary to cook it.) Scissor snip parsley on top before serving.
Published in the Price-Pottenger Journal of Health and Healing
Spring 1976 | Volume 1, Number 4
Copyright © 1976 Price-Pottenger Nutrition Foundation, Inc.®
All Rights Reserved Worldwide