Slow Cooked Rosemary Sage Freekeh & Wild Rice Stuffing

11.24.15 / Comment

Flavor Filled Side

This Slow Cooked Rosemary Sage & Wild Rice Stuffing from Freekeh Foods is the perfect addition to your dinner table! The addition of wild rice and Freekeh’s rosemary sage blend to this traditional dish adds a different level of interest that will leave your taste buds wanting more. Plus, it’s made in a crockpot, so cooking on Thanksgiving morning just got a lot easier!

Nutrient Booster: Freekeh

Freekeh Foods is a USDA certified organic product, non-GMO certified, and they offer delicious varieties of ancient grains. Whole grains have been shown to reduce the risk of heart disease, lower blood pressure, and help with weight maintenance, so it’s a great idea to incorporate this tasty food category into your daily diet! Freekeh has a variety of options on their website, so go stock up on ancient grains and start cooking.

Print

Slow Cooked Rosemary Sage Freekeh & Wild Rice Stuffing

Prep Time 1 hour
Cook Time 2 hours
Total Time 3 hours
Servings 8 servings

Ingredients

  • 1 package Rosemary Sage Freekeh
  • 3 cups rye bread, 1/2" cubes
  • 3 cups white bread, 1/2" cubes
  • 8 1/2 cups low-sodium chicken broth
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 cup wild rice
  • 4 tablespoons unsalted butter
  • 1 onion, finely diced
  • 3 ribs celery, finely diced
  • 1 pound assorted mushrooms
  • 1 tablespoon fresh sage, chopped
  • 2 teaspoons fresh thyme, chopped
  • 1 tablespoon fresh parsley, chopped

Instructions

  1. Cook freekeh in a saucepan over medium heat. Use 1 package Freekeh to 2 1/2 cups chicken broth—bring to a boil, then cover and reduce heat to simmer for about 20-25 minutes, or until tender. Set aside when done. 

  2. While Freekeh is cooking, preheat oven to 350°F. Spread bread cubes in a single layer on a large baking sheet. Bake until dry & golden, 15-20 minutes. Let cool.

  3. In a large pot, over medium heat, bring 4 cups of broth to a boil. Add 1 teaspoon each of salt & pepper, then add wild rice. Stir well, cover, reduce heat & let simmer for 60 minutes. Drain off any excess liquids.

  4. In a skillet, melt butter over medium heat. Cook onion & celery, stirring often until tender. About 8 minutes. Raise heat to medium-high, add mushrooms & cook, stirring often until liquid evaporates. About 6 minutes. Stir in herbs and salt/pepper to taste.

  5. Lightly coat inside of slow cooker with cooking spray. Add cooked Freekeh, wild rice, mushroom mixture, bread & remaining 2 cups of broth; stir well. Cover & cook on medium setting for 1 ½ to 2 hours.

Recipe Notes

Nutrient Analysis:

 

This recipe was shared with us by Freekeh Foods.
Triad to Wellness has provided nutrition communication services to Freekeh Foods. 
However, we were not compensated for this post. All opinions are our own.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Pin It on Pinterest

Share This