Purple Rice Dried Cherry Stuffing
Purple Rice Dried Cherry Stuffing Recipe
I love the texture and flavor of purple rice. It has a good chew to it and the color is amazing. To add to the flavor of this purple rice, I use a Belgian Quadrupel and dried montmorency cherries, along with some shallots to make this rice into Purple Rice and Dried Cherry Stuffing. The inherent dried fruit flavors found in a Belgian Quadrupel beer style made it an easy choice for cooking with beer in this recipe. Belgian Beer Cuisine is layered with unique flavors. The combination of different malted barley grains, the percentages used to create a 12 – 14% beer style, the Belgian yeast strains ester and phenolic flavors, all come together in this recipe. As the cooking beer has notes of fig, plum, prune, cherry, adding extra dried cherries to this stuffing recipe rounds out the flavors more than just a stuffing recipe with added dried fruit.
Originally, this recipe was used as a layer for a between a deboned duck and pheasant in a Turducken. It can also be roasted off and enjoyed with a Beer Brined Turkey or Roasted Goose.
Adapted from BeerAdvocate Magazine: Cuisine à la Bière | Nov 2008 | Issue #22
-
2 cups
purple rice such as Lotus Foods Organic Forbidden Rice - 15 oz
or black rice
- 1/2 cup butter, unsalted
- 1/2 cup shallots peeled and diced
-
1/2 cup
dried cherries, such as Dried Tart Montmorency Cherries.
- 1 each orange zest only
- 2 cups beer, such as The Reverend by Avery Quadruple or other Quadrupel
- 2 cups stock, chicken, turkey or vegetable, preferably homemade
- 1 teaspoon salt, sea
or black rice
- In a large bowl, rinse the rice until the water runs clear. This will prevent the rice from sticking together and forming a large lump of stuffing.
- In a medium-sized pot with a lid, add butter. Place over medium heat and brown the butter. Add shallots and sauté for five minutes, until they become a light golden color. Add the dried cherries and orange zest, stirring to combine, cooking for another minute. Add rinsed rice and toast for three to four minutes, coating with the remaining butter. Deglaze with the The Reverend, then add the stock. Increase heat to high and bring mixture to a boil and season with salt. Partially cover the pot with a lid and turn heat to low. Cook the rice for 30 minutes, until the liquid has been absorbed by the rice, making it tender.
- To use the rice stuffing for a Turducken, cool the rice completely before using.
- This rice stuffing can also be placed into a serving dish and placed at the table or buffet. Serve Immediately.
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