This flavorful stuffing gets it’s je ne sais quoi from some ingredients not typically found on the Thanksgiving table. Preserved lemons, olives, and diced canned tomatoes add a tangy quality that infuses the rice and farro with a bright, briny flavors.
| Level: | Easy |
| Total: | 2 hr 45 min |
| Active: | 1 hr 30 min |
| Yield: | 8 to 10 servings |
Ingredients
- 1 cup wild rice
- 4 cups low-sodium chicken broth
- Kosher salt
- 1 cup farro, rinsed
- 1 cup long-grain white rice
- 1 stick unsalted butter, plus more for the pan
- 1 red onion, chopped
- 3 stalks celery, chopped
- 3 carrots, chopped
- Freshly ground pepper
- 2 teaspoons dried thyme
- 1 preserved lemon, seeded and finely chopped
- 1 cup pitted kalamata olives, roughly chopped
- 1 28-ounce can diced tomatoes
- Chopped fresh parsley or basil, for topping
Instructions
- Combine the wild rice, broth, 4 cups water and 2 teaspoons salt in a large pot. Bring to a boil, then reduce the heat to a simmer; cover and cook 20 minutes. Add the farro and cook, covered, 20 more minutes. Add the white rice and cook, covered, until all the grains are tender, another 10 to 20 minutes. Drain any excess liquid, then spread out the grains on a baking sheet and let cool to room temperature.
- Preheat the oven to 350˚ F and butter a 9-by-13-inch or other 3-quart baking dish. Melt 6 tablespoons butter in a large skillet over medium-high heat. Add the red onion, celery and carrots; season with 1 teaspoon each salt and pepper. Cook, stirring, until the vegetables are tender, about 8 minutes. Add the thyme and cook for about 1 more minute.
- Combine the cooled grains, vegetable mixture, preserved lemon, olives and tomatoes in a large bowl. Transfer to the baking dish and dot with the remaining 2 tablespoons butter. Cover with foil and bake 25 minutes, then uncover and bake until the stuffing is heated through and the top is lightly browned around the edges, 20 to 30 more minutes. Top with parsley or basil before serving.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 331 |
| Total Fat | 12 g |
| Saturated Fat | 6 g |
| Carbohydrates | 49 g |
| Dietary Fiber | 6 g |
| Sugar | 5 g |
| Protein | 10 g |
| Cholesterol | 24 mg |
| Sodium | 711 mg |
Reviews
This was delicious! I made it vegetarian by using veg broth. Couldn’t find a preserved lemon so used the zest & juice of fresh lemon. And added 8 oz of chopped mushrooms when I sautéed the veg.