Give Thanks 4 the Rice and Tomato Stuffing Recipe (perfect for fish, not turkey)

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1 1/2 cups dry brown rice

3 cups H2O

1/4 cup sun-dried tomatoes, oil-packed (or else re-hydrated dry, (use boiling hot water))

1/3 cup crumbled blue cheese (cheap crumbles will do or else go 'whole hog' and get the good stuff) (Omit all cheeses here and below for Vegan option- u can use 1/2 cup nutritional yeast total instead)

1 teaspoon dried basil

1 teaspoon dried oregano

1 teaspoon freshly minced garlic

1/2 teaspoon dried thyme

1/4 teaspoon celery seed or salt

1 teaspoon salt

1/3 cup olive oil

1 cup shredded Italian mixed cheeses (or w/e u have on hand)

2 pounds white fish such as tilapia or flounder filets (optional)

  • Cook Rice

  • Slice tomatoes thinly while rice is cooking; put all ingredients in bowl and mix. Heat oven to 350 degrees.

  • Add ingredients to cooked rice, stirring thoroughly.

  • Place in oiled baking dish or cast iron skillet and bake in oven for 30 minutes, uncovered.

  • OR rinse filets and cut into strips long-ways, approximately 1 1/2 inch by 6 inches. Oil and salt filets lightly, then wrap around a center of rice filling (1 1/2 inch diameter) and place in oiled pan. Bake approximately 35 minutes, until fish and center of filling are 145 degrees.

Call it Stuffing. Call it Dressing. Call it what you like. Enjoy along with Earth's rotation.

Ian Finn is spinning on his axis.


A golden pauper's sunrise.

Magnificent with stored caloric energy from a never-dying universe.

Infernos of heat, boiling over, in stovepots, on stovetops, without interference or grammatical conventions.

So sayeth the spoon-stirrer, as he watcheth a pan that never boils over, prepared warmly, and lovingly, just 4 u.


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