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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: