When I was living in Spain, Pimentón (better known as smoked paprika) was a table spice. It came in two varieties: sweet & spicy, though they were most often used in tandem to give all those traditional spanish dishes the vibrant colour and depth of flavour they are so known for.
Well this morning as I was whipping up an extra batch of stuffing (made special for my gracious hostess can’t tolerate the gluten) I couldn’t think of a better way to season it than with that delicious Spanish spice, with a Thanksgiving twist!
Pimentón & Rosemary Millet-Rice Stuffing
- 1/2 cup millet
- 1/2 cup brown rice
- 1 heaping tbsp coconut oil, earth balance or butter
- 2 leeks
- 1 medium carrot
- 2 stalks celery
- 1 cup mushrooms
- 4 garlic cloves
- 2 bay leaves
- 1 tbsp sweet smoked paprika (any variety will do)
- 1/2 tbsp ground rosemary
- 1 palmful of salt (I used seasoned Herbamare)
- a few shakes of salt-free vegetable seasoning (optional)
- 1/4 cup toasted almonds
- Cook millet & brown rice separately in lightly salted water with a bay leaf in each pot. (Millet usually takes about 30 minutes, brown rice may take 45. Don’t worry if the grains are a little al dente as they will cook more when you add them to the veggie mix)
- Add leeks, carrot, celery, mushrooms and garlic to a food processor and pulse until the veggies are evenly chopped and combined.
- Melt coconut oil/earth balance/butter in a large skillet. Add veggie mix, salt, paprika and rosemary. Cook on medium high heat for about 5-7 minutes until very fragrant.
- Add rice and millet (with the bay leaves) to the skillet along with an additional cup of water. Simmer on low for around 15 minutes or until water is absorbed.
- Pulse the toasted almonds in a coffee grinder (you could also crush them in a bag using a wine bottle). You don’t want to completely pulvarize them – the result should be about half almond flour/half almond pieces.
- Add nuts to the stuffing and adjust seasonings to taste.