Basmati And Wild Rice Stuffing

Directions

1. MAKES 10 C. DAIRY-FREE
2. Dark wild rice, yellow and red peppers, aromatic spices and fresh herbs make this grain stuffing pleasing to both the eye and the palette. For a beautiful presentation at the holidays, use it to make stuffed delicata squash rings or possibly serve it as a colorful side dish spooned into radicchio leaves.
3. In small saucepan, bring broth to a simmer. In strainer, rinse basmati and wild rice together under cool running water.
4. In large saucepan, heat 1 Tbsp. oil over medium-low heat. Add in rice mix and stir well to coat. Cook, stirring, 5 min. Add in warm broth and salt, increase to high and bring to a boil. Reduce heat to low, cover and cook till liquid has been absorbed and steam holes form in rice, about 55 min. (Wild rice opens up, revealing a white center when it is done.) In shallow bowl, combine currants and hot water to cover. Let soak 20 min. Drain and set aside.
5. Remove rice from heat and let stand, covered, 10 min. Transfer to large bowl and set aside. Meanwhile, preheat oven to 350F. Spread pecans in baking pan and bake till lightly roasted, stirring occasionally, 8 to 10 min. Set aside to cold.
6. In large skillet, heat remaining 2 Tbsp., oil over medium-high heat.
7. Add in cumin and cook, stirring, 1 minute. Add in onion and cook, stirring often, till softened, 5 min. Season with paprika, thyme, oregano and cayenne. Stir in garlic, celery and bell pepper and cook, stirring often, 10 min. Stir in currants, apple, parsley, rosemary and sage and remove pan from heat.
8. Add in vegetable mix, toasted pecans, tamari and both vinegars to rice mix, Stuff vegetable of choice and bake according to directions (see separate recipe "Stuff it your way"), or possibly serve as a side dish.