Black Japonica Stuffing
Elevate your holiday table or weekday meal with this hearty and flavorful Black Japonica Stuffing. Bursting with nutty, earthy Black Japonica rice, this recipe combines wholesome vegetables like onion, celery, and carrot with the sweet-tart pop of dried cranberries and the crunch of toasted pecans. Fresh herbs—parsley, rosemary, and thyme—infuse every bite with aromatic depth, while the vegetable broth ensures the rice cooks to tender perfection. Quick to prep and easy to make, this vegan and gluten-free stuffing is a stunning side dish ideal for Thanksgiving feasts, festive gatherings, or simply upgrading your dinner game. Serve it warm and enjoy a comforting medley of textures and flavors that will leave everyone asking for seconds.
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Recipe Information
Ingredients
- 1.5 cups Black Japonica rice
- 3 cups Vegetable broth
- 2 tablespoons Olive oil
- 1 medium Yellow onion, finely chopped
- 3 stalks Celery, finely chopped
- 1 medium Carrot, finely diced
- 3 cloves Garlic, minced
- 0.5 cup Dried cranberries
- 0.5 cup Chopped pecans
- 0.25 cup Fresh parsley, chopped
- 1 teaspoon Fresh rosemary, chopped
- 1 teaspoon Fresh thyme leaves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Rinse the Black Japonica rice thoroughly under cold water using a fine mesh sieve.
In a medium saucepan, combine the rice with 3 cups of vegetable broth. Bring it to a boil, then reduce the heat to low and cover. Allow it to simmer for 35-40 minutes until the rice is tender and the liquid is absorbed.
While the rice is cooking, heat the olive oil in a large skillet over medium heat.
Add the chopped onion, celery, and carrot to the skillet. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Add the minced garlic to the skillet and sauté for 1 more minute until fragrant.
Stir in the dried cranberries, chopped pecans, parsley, rosemary, and thyme. Cook for 2 minutes to toast the pecans lightly and blend the flavors together.
Once the rice is cooked, fluff it with a fork and add it to the skillet with the vegetable and herb mixture.
Season the stuffing with salt and black pepper. Stir well to combine all the ingredients evenly.
Cook the mixture for an additional 3-4 minutes over low heat to let the flavors meld together.
Remove the skillet from heat and transfer the stuffing to a serving dish. Garnish with additional parsley if desired.
Serve warm as a side dish for your favorite meal or holiday spread.
Nutrition Facts
Calories |
1861 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.4 g | 103% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4249 mg | 185% | |
| Total Carbohydrate | 260.2 g | 95% | |
| Dietary Fiber | 35.5 g | 127% | |
| Total Sugars | 70.0 g | ||
| Protein | 40.9 g | 82% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 426 mg | 33% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 3222 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
