Grain Free Indian Pulao Stuffing
By Shivangi Rao
Ingredients
- 1 loaf of AWG Bakery rosemary or everyday grain free bread cubed Approximately 3.5 cups; use grain free bread of choice if you do not have AWG Bakery bread
- 1 tbsp olive oil
- 1 medium red onion sliced finely
- 1 medium-large carrot chopped finely
- 4 shallots sliced finely
- 1/4 cup raw cashews
- 1/4 cup raisins
- 1/4 cup vegetable broth
- 1 tbsp of ghee or butter or coconut oil
- 1 tsp cumin seeds
- 2 cloves garlic chopped or grated
- 1 tbsp ginger grated
- 1 tsp garam masala
- 1/2 tsp cinnamon or 1 inch cinnamon stick
- 1 bay leaf
- 3-4 cloves
- 3 pods green cardamom
- 1/2 tsp salt
- 1/4 tsp black pepper
- handful of chopped cilantro for garnish
Instructions
- Pre-heat oven to 375 degrees F.
- Chop loaf of bread into 3/4 inch cubes (or until you have 3 cups of cubed bread pieces)
- Take a baking dish and place the bread pieces in the dish. Drizzle olive oil on top.
- Bake in the oven for 10-12 minutes or until brown and toasted.
- Remove from the oven and set aside. Turn oven off.
- Heat a skillet with ghee and saute the onions, shallots, garlic, ginger, carrots, cashews and all spices listed. Saute until it is well cooked and onions/shallots are golden brown. After browned, add 1/4 cup of vegetable broth and saute until liquid becomes a bit thick (2-3 minutes).
- Dump sauteed mixture into a large mixing bowl. Add in toasted bread. Mix everything well.
- Pre-heat oven to 375 degrees F again.
- Place all of this in a greased baking dish (I coated the bottom of my baking dish with ghee).
- Add raisins on top, and drizzle 1 tbsp melted ghee on top of everything.
- Place in oven covered with foil for 20 minutes.
- Place in oven again uncovered for 15-20 minutes or until browned and crispy on top.
- Remove and garnish with chopped cilantro.
- Serve warm and enjoy!
Tried this recipe?Mention @raodyrecipes if you like it!