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 350 degrees F.
• 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 or hubbard squash.