Stuffing usually is made with pieces of bread, but rice is equally a great choice. I’m starting this recipe with brown rice but other varieties or any grain like quinoa would be splendid too. The focus of this dish is to call on the flavors of the season. Nutmeg, apple, and toasted walnuts do the work for us this time, but just like the rice, these ingredients can be switched out to whatever you fancy during Fall.

Rice Stuffing with Nutmeg, Apple, and Toasted Walnuts

Ingredients
About 4-6 servings

2 cups uncooked brown rice
3 cups vegetable stock
2 large Honeycrisp apples
1 cup shelled walnuts
½ cup chopped parsley
3 TBSP olive oil
1 TBSP nutmeg
1 tsp salt
1 tsp black pepper

Steps
1. Cook the rice in a rice cooker using the vegetable stock instead of water.

2. Rough chop the walnuts, parsley, and apples into small pieces.

3. In a medium pan, toast the walnuts without any oil for about 5-8 minutes or until there's dark coloring.

4. Put the cooked brown rice in a bowl and drizzle olive oil over it to separate the grains. Mix in the salt and black pepper, and continue to gently mix around to cool the rice down. In another bowl, add the nutmeg to the chopped apples, walnuts, and parsley. Mix until incorporated.

5. Once the rice has cooled down, mix everything together. Serve at room temperature.