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PrintIngredients
For 4 Person(s)
Stuffing Cups
- 1/2 cup 7-grain rice medley
- 1 2/3 cups water
- 3 cups whole grain dry bread cubes
- 3/4 cup canned mixed beans, rinsed and drained
- 2 tsp dried parsley
- 1/4 cup golden raisins
- 2 garlic cloves, minced
- 1/2 stalk celery, chopped
- 1/2 cup onion, chopped
- 1 tsp water
- 1 egg
- 1/4 cup chicken broth, no added sodium
- 1 tsp poultry seasoning
- 1/4 tsp ground pepper
Directions
Combine rice medley and water in a saucepan. Bring to boil over high heat. Stir, reduce heat, cover and simmer gently over medium-low heat for 25 minutes or until mixture is tender. Remove from heat and let stand, covered for 5 minutes or until water is absorbed.
Preheat oven to 350°F (180°C). Grease a muffin pan with 12 medium or 6 large cups or a large (8 cup) 2 L casserole dish. Set aside.
Place rice medley in large bowl. Mix in bread cubes, beans, parsley and raisins. Stir gently to mix.
Place minced garlic, celery and onion in small glass bowl. sprinkle with water. Place in microwave and microwave on high for 30 - 45 seconds or until tender. Add to rice and bean mixture. Stir to combine.
In another bowl, whisk together egg, chicken broth and herbs. Add to rice and bean mixture and stir until combined.
Divide between muffin cups and press gently into cups or add loosely to casserole dish. Let stand for 15 to 30 minutes. Bake for 20 minutes. Serve warm.
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