Festive Rice Stuffing Yields 6 cups The tastes of tart green apples and sweet raisins complement the undertone of curry in this versatile stuffing. Use Wehani rice or any unseasoned rice blend.

Prep Time: 20 minutes
Cooking Time: 35 minutes

3 cups water

3/4 teaspoon salt

2 teaspoons canola oil

1 cup diced onion

1 teaspoon minced garlic

1/4 cup diced celery

21/2 cups sliced mushrooms

2 tablespoons medium curry powder

1/4 cup apple juice

1/2 cup raisins

1-1/2 cups diced Granny Smith apple

1. Rinse rice and let drain. Bring water and salt to a boil in a medium saucepan. Stir in rice, cover and return to a boil. Reduce heat to a simmer and cook until all the liquid is absorbed and the rice is tender. Transfer the cooked rice to a strainer and rinse quickly with cold water to stop cooking. Drain the rice thoroughly, then transfer to a mixing bowl.

2. As the rice cooks, heat oil in a small skillet until hot but not smoking. Add onion and toss to coat with oil. Cook, stirring constantly for 1 minute. Reduce heat and continue to cook, stirring often, until onion is soft, about 8 minutes. Raise heat to medium. Add garlic, celery, mushrooms and curry. Continue to cook, stirring frequently, until mushrooms have softened, about 8 minutes. Stir in apple juice and cook just to blend.

3. Add the mushroom mixture along with the raisins and apples to the rice and stir to combine. Reheat stuffing in a 350°F oven for 20 minutes before serving. Serve the rice as a side dish or as a stuffing for bell peppers, prebaked winter squash or eggplant.