Herbed Rice and Cornbread Stuffing

Recipe by Educational Chef Mercedes Melendez 
Demonstrated at East Atlanta Village Farmers Market on November 18, 2017

Ingredients

• 3 cups of dry cubed or crumbled cornbread
• 2 cups cooked brown rice or wild rice
• 2 cups vegetable stock
• 1 tbsp safflower or sunflower oil
• 1 cup finely chopped onion
• ½ cup chopped radishes
• ½ cup chopped turnips
• ½ cup chopped radish and turnip greens
• 1 tsp sea salt
• ½ tsp ground celery seed
• ½ tsp fresh ground pepper
• 1 tsp finely chopped chives
• 1 tsp finely chopped rosemary
• 1 tsp finely chopped thyme
• 1 tsp finely chopped oregano leaves
• 1 tsp finely chopped sage leaves

 Directions

1. Sauté the onion, radishes, and turnips in oil until lightly browned and translucent (about 3-5 minutes)
   
2. Then add in the greens, chives, oregano, rosemary, sage, thyme, ground celery seed, salt and pepper and cook for 1 minute more.
   
3. Once the mixture has become fragrant add in the vegetable stock and bring to a boil then immediately reduce to a simmer. Combine the cornbread and rice with the stock, turning to
   ensure even absorption.
   
4. Continue to heat on low until all the moisture has been soaked into the cornbread and rice. Serve immediately or, if desired, bake in a preheated oven at 375 degrees in a lightly greased casserole dish for 20 minutes.

Educational chef demonstrations made possible by Piedmont Healthcare and Les Dames d’Escoffier Atlanta.