Looking for healthy Holiday recipes? One client shared with me a recipe for rice pudding and I have told several of you about the wild rice dressing that my wife has been using in the stuffed punkin that I wrote about in my November 1, blog post. I love rice pudding and have been thinking that I was going to go on a hunt for a vegan rice pudding recipe. I didn’t even have to look, it was mentioned in a conversation and my eyes lit up. I am grateful that she remembered and emailed me the recipe. I haven’t tried it, but it looks really great. I think that I will be bringing it to our families Thanksgiving Dinner. You also may know that I love stuffed pumpkin. Its a big hit at our Thanksgiving Dinner – so big that we make two. One to share and one for us so that we have leftovers. Last year my Marilyn made a wild rice dressing that I like better than the bread dressing used in the original recipe.
I have told several of you about stuffing the punkin with wild rice dressing and you asked for the recipe. When I asked Marilyn if she’d write it up to share she replied with – “there is no recipe”. She just takes a scoop of this and a dash of that and makes it up as she goes. I deeply appreciate her efforts to approximate what she does in writing to share with you.
Rice Pudding with Cranberries & Pistachios
Author: Bridget Nichols, adapted from Kevin Lynch on Closet Cooking.com
Rice pudding is creamy, sweet and warming on a cold winter night. The addition of dried cranberries and pistachios creates a festive red and green holiday classic.
5 cups coconut milk (or almond, rice or soy milk)*
½ cup Arborio rice
¼ teaspoon salt
¼ cup agave nectar
1 ½ teaspoons vanilla extract
2 teaspoons orange zest
½ teaspoon ground cinnamon
½ cup dried cranberries (no sugar added)
½ cup pistachios, shelled
Place the coconut milk, rice, salt agave nectar, vanilla extract, orange zest and cinnamon in a medium saucepan and bring to a boil.
Reduce the heat and simmer for 25-35 minutes, stirring occasionally, until rice is creamy and tender.
Mix in cranberries and pistachios, reserving some for garnish.
Remove from heat and let cool.
*Roger’s Note: For weight loss use rice milk
Here is the Wild Rice Dressing
for the Stuffed Pumpkin
Wild Rice Dressing
1 cup sliced mushrooms
2 cloves garlic, pressed
1 onion, chopped
1 ½ cups chopped celery
2 small apples, peeled & diced
1 cup apricot nectar
1 cup cooked white beans
2 tablespoons chopped fresh
1 tablespoon soy sauce
½ teaspoon Italian seasonings
½ teaspoon dried sage
1/8 teaspoon pepper
4 cups wild rice*
To prepare stuffing: Sauté the mushrooms, onion, celery and apple in the apricot nectar for 10 minutes. Add the beans and all of the seasonings and simmer for a few minutes to allow the flavors to blend. Stir in the bread cubes.
You can add other vegetables that you like in the dressing; I have put in green peppers and zucchini.
*You can substitute 2 to 3 cups whole wheat bread cubes
I also have substituted 2 cups of wild rice, and used half of the bread crumbs.
Click here for the Stuffed Pumpkin recipe
You can enjoy special Holiday food and lose weight. In fact, many people choose the Holidays as the time to start their weight loss with Slender For Life™. You don’t have gain weight over the Holidays. If you want to know how to lose weight during the Holidays, give me a call or send me an email.
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I enjoy special Holiday food and lose weight.
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