Greek-Style Vegetable-Rice Stuffing
4–5 cups diced onions
4–5 cups diced white or Yukon gold potatoes
4–5 cups diced yams or sweet potatoes
4 cups diced carrots
4 cups diced celery
2 cups diced green bell peppers
2 cups chopped parsley (including stems)
2 cups walnut pieces
2 cups raisins
1 Tbsp cloves
1 lb or 2 1/2 cups brown rice, cooked in 5 cups of water
- Preheat the oven to 350ºF. Place all the ingredients in a large baking pan and mix together thoroughly.
- Cook, covered, until tender, about 1 to 1 1/2 hours, stirring every 30 minutes. Add a little water, if needed, to keep the stuffing from drying out or burning.
- Serve as a side dish or use to stuff acorn squash or hubbard squash.
Makes approximately 1 1/2 gallons