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2 cups Brown rice (uncooked)
2Tblsp red lentils
2 carrots
2 stalks celery
2 cloves garlic
1 1/2 - 2 onions
Mrs Dash, salt, pepper, Poultry seasoning
1-2 cups fat-free chicken broth
2 eggs
Cook the rice a little on the dry side. let cool
Very finely dice all veggies ( I use the food processor. Not quite pureed, but close) and saute in some olive oil, and with about a cup of broth. low-med heat for maybe 15 minutes. (until the onion has mellowed)
Add veggies to rice with seasonings. Quite a bit of poultry seasoning, Maybe 4 Tblsp. (taste it to see if it's to your liking before you put the eggs in)
Add red lentils and eggs. Then a splash, (maybe 1/2 cup) more broth. You don't want it watery, but you do want it quite mucky. The lentils will absorb a lot of the liquid)
Spray a sheet of foil with olive oil and put the stuffing in the centre and wrap it tightly into a package. Bake at 325 for about an hour.
2Tblsp red lentils
2 carrots
2 stalks celery
2 cloves garlic
1 1/2 - 2 onions
Mrs Dash, salt, pepper, Poultry seasoning
1-2 cups fat-free chicken broth
2 eggs
Cook the rice a little on the dry side. let cool
Very finely dice all veggies ( I use the food processor. Not quite pureed, but close) and saute in some olive oil, and with about a cup of broth. low-med heat for maybe 15 minutes. (until the onion has mellowed)
Add veggies to rice with seasonings. Quite a bit of poultry seasoning, Maybe 4 Tblsp. (taste it to see if it's to your liking before you put the eggs in)
Add red lentils and eggs. Then a splash, (maybe 1/2 cup) more broth. You don't want it watery, but you do want it quite mucky. The lentils will absorb a lot of the liquid)
Spray a sheet of foil with olive oil and put the stuffing in the centre and wrap it tightly into a package. Bake at 325 for about an hour.